Chicken Feet with Hummus
3 cloves of garlic
- Juice of half a lemon
3 tablespoons of water
- ½ cup olive oil
Cumin
Salt
Ingredients for Breadcrumbs
- ½ Ramadan flatbread
Ingredients for the Chicken Filling
5-6 boneless chicken thighs, 2 ladles of chicken broth
2 tablespoons of butter
Salt
1-2 cloves of garlic
For the hummus: Add chickpeas, tahini, garlic, lemon juice, olive oil, water, salt, pepper, and cumin to a food processor and blend well. If the consistency is a little thick, you can thin it out by adding more water and olive oil.
For the pide crust: Place your pan on the stove and add the butter, then melt it. Add the cubed pide to the melted butter and cook, turning until golden brown.
For the chicken filling: Place the pan you used to make the pitas on the stove and heat it. Add the julienned chicken to the heated pan. Add salt and pepper and cook on both sides until well browned. Once the chicken is cooked, add the chicken broth and let it simmer slightly. Add the butter and cook for another 5 minutes.
For the topping: In a mixing bowl, add yogurt and crushed garlic and mix well.
To assemble: Spread the hummus on a serving plate. Arrange the fried pita breads on top. Place garlic yogurt in the center of the pita breads. Arrange the prepared chicken pieces on top of everything and serve hot.
