Name: Petit Alep’s Chicken with Tarator Sauce
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 chicken, about 3 lb (1.4 kg); 2 celery stalks, cut into pieces; 1 lemon, sliced; 12 cups (3 litres) water; 4 bay leaves; 1 tsp salt; 1 tsp ground black pepper; 1 tsp ground allspice; ¾ cup (180 ml) tahini; ¼ cup (60 ml) lemon juice; 1 tsp salt; 1 tsp ground black pepper; 2 garlic cloves, crushed; ½ cup (125 ml) water; Small lettuce leaves; Pine nuts, roasted; Sliced almonds, roasted; Green onions, finely chopped; Fresh pita breads

Preparation

Chicken
- In a large pot, place the chicken, celery and lemon. Cover with the water. Bring to a boil. Add the remaining ingredients. Reduce the heat and simmer for 45 minutes or until the chicken is cooked, making sure the chicken is always fully submerged in the water. Using a ladle, skim the surface of the broth, as needed. Remove the chicken from the broth. Let cool on a plate. Discard the broth. Debone the chicken and shred the meat. Place the meat in a bowl. Refrigerate while you prepare the sauce. Compost the bones and aromatics.
Tarator Sauce
- In another bowl, using a hand blender, purée all of the ingredients, except for the water, until smooth. Gradually add the water until the sauce is creamy and smooth.
- Add the sauce to the chicken and toss to coat. Spread the lettuce leaves out in a serving dish and top with the chicken. Garnish with the pine nuts, almonds and green onions. Serve with pita bread.

Petit Alep’s Chicken with Tarator Sauce

Categories

Ingredients

Chicken

Tarator Sauce

Toppings, to taste

Preparation

Chicken

Tarator Sauce

Personal Note

To help you with this recipe

RICARDO Chef’s Knife