Remove the top end of the wrap and sprinkle the chicken with thyme leaves.

Before beginning the sauce, sprinkle the chicken with four tablespoonfuls of sherry or Madeira, the latter preferable.

Sprinkle the chicken with the sesame seeds and garnish with chopped scallion.

Sprinkle the chicken with the chilli and put the lid on.

Sprinkle the chicken with parsley and serve with lemon quarters or with sumac to sprinkle over, accompanied by the rice.