If you’ve been keeping up with my food adventures, then I’m sure you’ll know all about my recent crazy Persian food obsession! I spent many weekends hitting up new Persian places… take Mahdi, Simurgh and Pardis to name a few! For a while now I’ve been thinking that I should try and my make my own Persian food, particularly the famous juicy joojeh chicken as that’s my favourite *drools*! So when Mubarak London, an all halal gift brand, kindly sent me their “Fine Pantry” box filled with delicious, Middle Eastern ingredients, it was the perfect time to make it! Take a look at what’s inside the box…
The box arrived, tied with a black ribbon. It was simple, pretty and I was definitely excited to open it up. Inside I found the following:
- Wooden Spoon engraved ‘Yes, you can lick the spoon…but don’t forget to say Bismillah’
- Heavenly Bites Cook Book
- Saveur Du Maroc Argan Oil
- Saveur Du Maroc Harissa
- Zaytoun Zaa’tar
- Zaytoun Maftoul
- Mahbir Indian Saffron
- Mymoune Sumac
I decided to use the saffron, sumac and oil to create these juicy, zingy, tender joojeh chicken wraps topped with pomegranate, and a slather of sumac yoghurt sauce! Take a look…
Oh yessss…
One more…
Want to know how to make it? Follow the recipe below!
JOOJEH CHICKEN WRAPS WITH SUMAC YOGHURT
2018-02-03 10:40:37
Serves 4
Juicy, zingy, tender joojeh chicken wraps with garlic sumac yoghurt, wrapped in a fluffy hot naan!
INGREDIENTS
FOR THE CHICKEN WRAPS
- 2 pounds boneless chicken breasts, cut into cubes
- 1 small onion, finely sliced
- 1 cup plain yoghurt
- 3 tablespoons oil
- 4 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon saffron mixed in 2 tablespoons of hot water
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 naans
- 1 packet salad leaves
- Handful of pomegranate kernels
FOR THE YOGHURT
- 4 tablespoons plain yoghurt
- 1 clove garlic, crushed (or 1/2tsp garlic paste)
- 1 tablespoon sumac
- 1 tsp salt
DIRECTIONS
FOR THE CHICKEN
- Combine the onion, yoghurt, oil , lemon juice, liquid saffron, salt and black pepper into a bowl.
- Pour it over the chicken cubes and keep in the fridge for minimum 7 hours (preferably overnight).
- Place the cubes on to metal skewers and grill for 15-20 mins, turn the chicken in-between. You can also bake the chicken in the oven, but grilling would be better.
FOR THE YOGHURT
- Mix in the yoghurt, garlic, sumac and salt until fully combined.
ASSEMBLING
- Heat the naan, and spread a layer of the sumac yoghurt onto it. Top with salad leaves, chicken and pomegranate.
My Big Fat Halal Blog http://www.mybigfathalalblog.com/
Be sure to try out this recipe and send me a picture if you do! I love seeing your recreations! 😀
Finally, don’t forget to check out the amazing gift boxes from Mubarak London. They have a range of beautiful boxes, perfect for any occasion – birthdays, graduations, anniversaries, weddings, new borns… you name it! AND best of all… most of them are filled with delicious treats that are perfect for foodies like me!
Oh, and did I mention YOU CAN GET 10% OFF WITH THE CODE “MBFHB”? Hurry as the code lasts THIS WEEKEND ONLY!
Check out their website here: mubaraklondon.com
Note: This post contains sponsored content. All opinions are my own.
Leave a comment! (Log in/email details are optional)