Chicken with yoghurt tahini sauce (fattet d'jaj)

Yoghurt tahini sauce

• 50 g water, cold
• 2 garlic cloves
• 40 g lemon juice, freshly squeezed
• 100 g tahini paste
• 400 g yoghurt, full fat
• ½ tsp salt

Chicken and dish assembly

• 10 garlic cloves
• 30 g olive oil
• 1 lemon, zest only
• 1 tsp salt, plus extra to taste
• 1 pinch freshly ground black pepper
• 1000 g chicken pieces (thighs, drumsticks, breasts, wings)
• 800 g water
• 2 large pita breads
• vegetable oil for frying
• 120 g lemon juice
• 20 g pine nuts, toasted
• 5 sprigs fresh coriander, finely chopped