(Serves )
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90 mins
Serves 2 (1.0 - 4)
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Rinse the chicken with cold water and pat dry with paper towels.
Cut the chicken into rectangular slices, 0.5cm thick, 1cm wide and 3cm long.
Into a bowl put the first measure of yogurt, olive oil, dried thyme, Aleppo pepper, pepper and first measure of salt.
Grate the onion using the smallest grate and add to the bowl. Mix together and add the chicken pieces.
Cover and refrigerate for at least one hour to marinate. Leave for longer if it is possible.
Wash the potatoes well and cut them into thin slices then cut the slices into thin chips. Put them into a bowl of cold water.
About 20 minutes before service take the chicken from the fridge.
Heat up a frying pan and add enough vegetable oil to cover the bottom of the pan.
Drain the potatoes and dry them very well with a clean tea towel.
When the oil is hot, turn the heat to medium, and add the potatoes. Using tongs, turn the potatoes from time to time until they are crispy and browned all over. Be sure to maintain the heat and the sizzle of the oil.
Put the second measure of yogurt into a bowl, crush the garlic and add along with the second measure of salt. Stir together well and set aside.
Meanwhile, heat a large pan on medium/high and add the chicken along with the marinade.
Use a spatula to turn the chicken as it cooks. When it is cooked through and slightly browned, turn the heat down to low and remove the chicken to a bowl.
To make the tomato sauce, add the butter to the pan that the chicken was cooked in along with the tomato paste, the second measure of Aleppo pepper and the third measure of salt.
Stir and cook for half a minute. Start adding hot water a little at a time, stirring, until the sauce has formed. It should be slightly thinner than ketchup. Keep the sauce warm and add more hot water just before serving if it becomes too thick.
When the chips are ready, transfer them briefly to a plate lined with paper towels.
Arrange the chips onto individual plates around the edge of the plate.
Evenly put the garlic yogurt into the middle of each plate.
Put the cooked chicken on top of the yogurt and lastly drizzle the tomato sauce over the top.
Serve straight away.