Trim off any excess fat from the chicnen tights and add it to a large bowl. Process the onion in the food processor and add it to the chicken.
Add the juice of 1 lemon, the tomato paste, and the greek yogurt.
Add the dry spices: salt, cracked pepper, thyme, garlick powder urfa or allepo pepper or chily flakes
Lastly, the dry spices to bring everything together. Season with 3-4 pinches of salt, fresh
Mix it well, and if possible let this marinate for 2-6 hours, (or overnight).
Before preparing, remove the chicken from the fridge and let it come to room temperature. In meantime preheat the oven to aprox 220°C ( 425°F)
Pack the marinated oven tightly into a bread loaf pan
Pop it into the oven for 50 mins at 220°C (425°F).
Remove the chicken from the oven. Remove excess juice.
Flip the chicken onto a cutting board and cut into thin slices or strips.
This stays well in the fridge in an airtight lid for 4-5 days.
