Lavash, Chicken & Herb Pie with Barberries

 

This extremely simple dish, taught to me by an Armenian friend, is one of the best ways to turn chicken leftovers into something mind-blowing—although it would be totally worth poaching a whole chicken just to make this. Herbs, seasoned yogurt, barberries, toasted sunflower seeds, chicken, crispy top – I can’t think of anything better to eat on a Monday night. If you live alone, or like me with a small child, you can make a mini version using a smaller baking sheet. Excerpted from Kaukasis: A Culinary Journey through Georgia, Azerbaijan & Beyond by Olia Herclues (Weldon Owen, 2017)

What you will need

6 tablespoons (3. oz/100 g) Homemade Matsoni (page 29) or plain yogur

2 garlic cloves, grated

pinch of saffron threads (optional)

a pinch of cayenne pepper

1 tablespoon dried barberries or golden raisins

1 cup (7 oz/200 g) poached chicken meat, torn into chunks

1 tablespoon chopped green onions

1 tablespoon chopped cilantro

1 tablespoon chopped dill

1 tablespoon chopped tarragon

sea salt flakes

1/4 cup (2 oz/50 g) unsalted butter, melted

1 piece Armenian or Persian lavash (or any other large, thin flatbread)

1 tablespoon sunflower seeds (or sesame, pumpkin, or linseed)

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