Chicken

• Peel and halve the onion.
• Put all the ingredients for the chicken in a pot and cover everything with water.
• Simmer the chicken on medium heat for about 35 minutes.

Sauce

• Peel the garlic and crush it in a mortar.
• Put the garlic in a bowl and add the rest of the ingredients for the sauce and mix everything together. Then season with salt.

Almost ready

• Preheat the oven to 180 °C and bake the flatbread until it is lightly brown and crispy. Then take the flatbread out of the oven and break it into irregularly sized pieces.
• Melt the ghee in the pan and briefly roast the pine nuts in it.
• Chop some mint and parsley.
• Take the chicken thighs out of the broth and separate the meat from the skin and bones. The meat may fray a little in the process.
• Divide some pita bread and the chicken on the plates, put some pita bread on top again, then the sauce and the chickpeas cooked in the broth.
• To finish, pour some pine nuts with ghee over the sauce and garnish the plates with fresh and dried mint and parsley.

Du solltest übrigens auch unbedingt mal die vegetarische Auberginen-Fatteh probieren. Das Rezept findest du >hier<