Chicken with yoghurt tahini sauce (Fattet d'jaj)

Yoghurt tahini sauce

• 50 g cold water
• 2 garlic cloves
• 40 g lemon juice
• 100 g tahini
• 400 g natural pot set yoghurt, full fat
• ½ tsp salt

Chicken and assembly

• 1 lemon, zest only, no white pith
• 10 garlic cloves
• 2 tbsp olive oil, plus extra for frying
• 1 tsp salt, plus extra to taste
• 1 pinch ground black pepper
• 1000 g chicken breast fillet, cut into pieces (4-5 cm)
• 800 g water
• 2 pita breads (large)
• 120 g lemon juice
• 20 g pine nuts, toasted
• 5 sprigs fresh coriander, leaves only, finely chopped