Serves 6
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- 1 tsp coriander seeds
- 1 tsp dried oregano
- ½ tsp grated fresh nutmeg
- 1 tsp garlic granules
- ½ tsp ground cardamom
- ½ tsp ground cinnamon
- 10 grinds black pepper
- 800g–1kg chicken thigh fillets, skin removed
- 2 tbsp olive oil
- to taste salt
- toasted, optional pitta breads
- 250g, finely shredded red cabbage
- 200g jar mixed vegetable pickles
- 500g cooked Puy lentils
- 1 tbsp olive oil
- 300g jar roasted red peppers
- 1 tbsp rose harissa paste
- 1 tbsp olive oil
- 4 tbsp Greek-style yoghurt
- 1, finely grated garlic clove
- 1 tbsp tahini
- 1, juice only lemon
- pinch salt