Prepare the chicken

• Cut the whole chickens into pieces
• Flatten the drumsticks so they cook evenly
• Wash the chicken well and let it drain

Marinate the chicken

• Mix the yogurt, crushed garlic, olive oil, tomato puree, apple vinegar, paprika, cumin, coriander, turmeric, cinnamon, chicken seasoning, oregano, chilli powder, black pepper and salt
• Coat the chicken pieces in the marinade
• Let it marinate in the fridge

Grill the aubergines

• Pierce the aubergines
• Grill them on the highest setting until cooked and charred

Soak the potatoes

• Cut the potatoes into chips
• Cover them with cold water and keep in the fridge until later

Make the ezme dip

• Wash and finely chop the onion and garlic by hand
• Finely chop the peeled tomatoes, red pepper and parsley
• Add the turkish red pepper paste, tomato puree, pomegranate molasses, olive oil, lemon juice, paprika, dried mint, chilli powder and black pepper
• Mix everything together well

Barbecue the chicken

• Grill the marinated chicken on the barbecue until cooked through and charred
• Cover it with bread to keep it warm

Make the moutabal

• Let the grilled aubergines cool, then peel and drain them really well
• Chop the flesh very finely
• Mix with crushed garlic, lemon juice, salt and tahini
• Taste and adjust the seasoning, then chill in the fridge

Fry the chips

• Drain the potatoes and fry them until golden and crisp

Plate and serve

• Plate the moutabal and ezme dips
• Add the homemade pickles
• Serve the barbecue chicken straight off the grill with the chips