If you’re looking at this recipe and wondering why we just didn’t use chicken mince, it’s because we don’t like it. Like, we r-e-a-l-l-y don’t like it. That stuff you get from the supermarket? It’s mushy, pallid and has a really sloppy texture and who knows what sad part of the bird it actually comes from. So yeah, we chop our own…

“This is a dish that I can’t believe is not more commonplace. It is basically a chicken version of the classic Lebanese baked fish dish, samke harra. In this recipe the chicken is smothered in Taratoor and finished with various nuts, parsley and chilli…