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1
Mix the two types of yogurt in a bowl and beat in the garlic and mint with a little salt.
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2
Let it come to room temperature.
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3
Put the chicken in a large saucepan and cover with water.
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4
Bring it to the boil and remove any scum.
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5
Add the onion, carrot, bay leaves, cinnamon stick, cardamom pods, and salt and pepper.
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6
Simmer, covered, for 1 to 1 1/2 hours, until the chicken is very tender and almost falls off the bone.
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7
Lift out the chicken and cut it into pieces, removing the skin and bones.
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8
Strain the stock.
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9
Open out the Lebanese or pita breads.
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10
Toast them in the oven, or under the broiler, until they are crisp and only lightly browned.
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11
Then break them up into pieces in your hands and spread them at the bottom of a wide baking dish.
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12
Mix the wine vinegar in about 1 1/4 cups of the strained chicken stock, and pour over the bread, adding more if necessary, so that the bread is thoroughly soaked and soggy.
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13
Sprinkle the chickpeas over it.
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14
Spread the chicken over the soaked bread and chickpeas and cover the dish with foil.
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15
Heat it through in a medium oven 20 minutes before you are ready to serveit should be very hot.
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16
Just before serving, pour the yogurt evenly all over the dish.
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17
Briefly fry the pine nuts in the olive oil until lightly golden and sprinkle over the top.
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18
Instead of adding mint to the yogurt, beat in 3 tablespoons tahini.
