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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry diced aubergines and flat breads until golden and crispy.
Cook onion with leftover chicken, adding salt, pepper, paprika, garlic powder, nutmeg, and coriander. Add olive oil and soy sauce, and cook for 10 minutes until fragrant.
Mix yogurt with minced garlic, lemon juice, tahini, and salt until smooth.
Layer fried bread, fried aubergines, chicken, and chickpeas in a tray. Season with salt, pepper, garlic powder, and ginger powder.
Pour yogurt mixture on top of the layered ingredients.
Garnish with coriander, pomegranate seeds, and more fried bread.
Fry pine nuts in ghee until golden and pour over the dish before serving.
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Use leftover chicken to make this come together quickly.
Fry the pine nuts in ghee and pour them over just before serving for added flavor.
Can I use fresh chicken instead of leftover?
Yes, you can use fresh chicken. Cook it thoroughly before adding to the dish.
What can I substitute for aubergines?
You can use zucchini or bell peppers as a substitute for aubergines.
Is there a non-dairy alternative for yogurt?
You can use coconut yogurt or any plant-based yogurt as a non-dairy alternative.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time and assemble just before serving.
What can I use instead of pomegranate seeds?
You can use dried cranberries or raisins as a substitute for pomegranate seeds.
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