INGREDIENTS:
(serves four) 1 chicken (about 1.7kg), divided into 4 pieces, skin on, if you prefer; 120ml olive oil, plus 2-3tbsp extra; 1tbsp ground cumin; 3tbsp sumac; ½tsp ground cinnamon; ½tsp ground allspice; 30g pine nuts; 3 large red onions, thinly sliced; 4 ta
To serve:
METHOD:
1. Preheat the oven to 200°C fan. Place the chicken in a bowl with 2tbsp of oil, 1tsp teaspoon of cumin, 1½tsp of sumac, the cinnamon, allspice, 1tsp of salt and a good grind of black pepper. Mix well, then spread out on a parchment-lined baking tray. Roast until the chicken is cooked through –about 30 minutes if starting with supremes (a boneless, skinless breast of chicken) and up to 45 minutes if starting with the whole chicken, quartered. Remove from the oven and set aside. Keep any juices.
2. Meanwhile, put 2tbsp of oil in a pan on a medium heat. Add the pine nuts and cook for two to three minutes, until the nuts are golden brown. Transfer to a bowl lined with kitchen paper (leave the oil in the pan) and set aside. Add the remaining 60ml of oil to the pan, along with the onions and ¾tsp of salt. Return to a medium heat for 15 minutes, stirring until onions are soft and pale golden.
3. Add 2tbsp of sumac, the remaining 2tsps of cumin and a grind of black pepper and mix. Set aside.
4. When ready, set the oven to a grill setting and slice or tear the bread into quarters or sixths and grill for about two to three minutes, then arrange on a large platter. Top with half the onions, followed by all the chicken and any chicken juices. Spoon the remaining onions over the top and sprinkle with the pine nuts, parsley, 1½tsp of sumac and a final drizzle of olive oil. Serve with the yoghurt and lemon.
INGREDIENTS: (SERVES 10-12)
For the base:
For the filling:
For the topping:
METHOD:
1. Preheat oven to 160°C fan. Grease and line a 23cm baking tin.
2. For the base: lay out sheet of filo. Take a third of the butter and use some to brush the sheet until well coated. Top with the second sheet. Continue until all the filo and butter is used. Transfer to a lined tray and bake for 20 mins, or until golden and crispy. Cool for 15 mins before breaking into large shards. In two batches, blitz these in a processor for 10 seconds, to form fine crumbs. Place in a bowl.
3. Blitz the nuts for 20 seconds, until fine but not powdery. Add to the filo with the flour, sugar, spices, flaked salt and remaining two-thirds of butter and mix. Tip the mix into the lined tin and press evenly. Bake for 12 mins until lightly golden. Then cool.
4. For the filling: In a food processor pulse the labneh, ricotta, sugar and salt for a few seconds. Then add the eggs, egg yolks, orange zest, orange blossom water, vanilla extract and cornflour. Pulse for 15 seconds, then pour into the cake tin. Bake for 60-70 mins, or until edges begin to colour but middle still slightly wobbly.
5. Cool at room temperature for an hour before refrigerating for overnight or for at least four hours.
6. On the day of serving, preheat the oven to 200°C and prepare the topping. Put the honey, orange blossom water, orange juice and bashed cardamom pods in a pan on a medium-high heat. Cook for four to six mins, stirring often, until reduced by half and beginning to form a thin syrup. Spread the apricots out on a parchment-lined baking tray, on their side, and drizzle over half the syrup. Bake for eight minutes, turning over halfway through baking, until completely softened but still retaining their shape. Remove from oven and cool.
7. Just before serving, release the cake from its tin and transfer to a round serving platter. Top with the apricots and drizzle with the remaining syrup. The bashed cardamom pods can be used for garnish as well –but these are not to be eaten. Scatter over the mint leaves, if using, and serve.