The main ingredients needed for this recipe are chicken thighs and baby potatoes. The thighs should be boneless for ease of later work, but thighs with bones will work if desired. As for the spices, you can use pre-ground or toast and grind your own. Baby potatoes are cooked with lemon zest and chopped fresh rosemary. Yogurt sauce is a simple combination of full-fat Greek yogurt, lemon juice, and grated garlic. “Greek yogurt really is the best option here. Don’t be afraid to use the 5% one! It’s much thicker and thicker in texture,” says Murray. A good alternative is labneh.
To finish the dish, the chicken is served on warm pita bread and topped with sliced Persian cucumber, tomato and thinly sliced romaine heads. The tomatoes can also be chopped large tomatoes instead of cherries if you need to replace them.