Tah chin with chicken and spinach from The Guardian Feast Supplement, December 29, 2018 (page 3) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Courgette and walnut yoghurt; Cucumber salad with sumac, onion and radishes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe appears online as "Celebration tah chin with chicken and spinach". Can substitute dried cranberries for dried barberries.

  • Foodycat on March 14, 2022

    I adapted the recipe heavily - used 300g rice, and used 400g leftover roast chicken and jellied juices and just stirred those through the spinach and onion mixture instead of stewing raw chicken and reducing the broth. And I forgot that I was planning to make this to use up a bag of barberries and used the barberries in something else, so I added a spoonful of sumac for tang. But even with those adaptations it was really delicious!

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