Petit Alep’s Chicken with Tarator Sauce
Petit Alep’s Chicken with Tarator Sauce
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
Instructions
- 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.
Petit Alep’s Chicken with Tarator Sauce