Free-range chicken shawarma

Ingredients

For the free-range chicken

 

• 4 free-range chicken thighs from Nature & Respect
• 125 ml extra virgin olive oil
• 1 onion, finely chopped
• 5 sprigs of thyme

For the sauce

 

• 1 tbsp flour
• 250 ml chicken stock
• 400 g chickpeas, well drained
• 1 pinch of cayenne pepper
• 1/2 tsp paprika
• 1 tbsp cornstarch

For the topping

 

• Ready-made pita or Lebanese bread
• Garlic sauce to serve
• 1 jar of gherkins, cut into thick lengthwise strips
• 1/4 red cabbage, chopped
• 1 red onion, sliced into thin rings
• 1/4 bunch coriander, plucked