This is called ‘pulled chicken’, but I used boneless, skinless chicken thighs for ease. You can serve this chicken in a crusty bread, or wrapped in flatbread. You can also eat it with rice and a salad. I prefer it as a sandwich, to feel like I have just stopped at a food cart in the center of a Levantine city.

Tahini sauce
1 Tablespoon tahini
1 Tablespoon Greek yogurt
juice of ½ lemon
¼ cup water

In a bowl, stir tahini, yogurt, and lemon juice, until it forms a paste. Add water, stirring smooth.

Pulled Chicken for Sandwiches – Djaj Musahab

2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
3 teaspoons allspice
2 teaspoons coriander
2 teaspoons cumin
1 teaspoons turmeric
2 cloves
2 cardamom pods
1 Tablespoons extra virgin olive oil
¼ cup yogurt
¼ cup vinegar

Place chicken in large, non-reactive bowl. Add all ingredients, and stir to coat chicken thoroughly.

Let marinate in fridge – half an hour to overnight.

Heat oil in large skillet. Add chicken, saute 2-3 minutes over high heat. Cover and reduce heat to medium-low and cook 5 more minutes.

Add mushrooms, onions, and peppers.

Return heat to high and saute for a further 3-4 minutes.

Eat drizzled with tahini sauce, and sprinkled with sumac.

May be eaten as a sandwich filling or with rice and salad.