Chicken Fatteh

Photo: Mimi Cooks

Ingredients

1 large Arabic pita bread

1 whole chicken cut up into four pieces. You may use only breast meat.

1 small onion or 100g cut cubes. You may add some MAGGI cubes if you like

1 tablespoon cardamom

1 cup cooked white rice. preferably Egyptian rice

For the yogurt sauce:

2 cups yogurt-You may use low fat yogurt

4 minced garlic cloves

Optional for garnish:

toasted pine seeds, and/or almonds

1 tablespoon parsley

Preparation

Toast the Arabic/Pita bread, cut into small pieces before toasting.

Place in a large serving deep dish.

Boil your chicken by sealing it with little oil from all sides. Add water, bring to boil and skim froth as it appears, add onion, salt and cardamom.

Cook for 50 minutes, or until chicken is falling off of the bones.

Remove meat pieces from bones and set aside.

Reserve the chicken stock.

To arrange the dish: Lay your toasted pitas in a medium depth serving dish.

Add lemon juice and minced garlic to the bread.

Pour some of the chicken stock over the toasted bread, the bread should soften up at this point.

Spoon the rice over the bread, if desired, add more broth.

Combine the yogurt with garlic and lemon juice and pour over the rice, then place the chicken meat pieces over the yogurt.

Garnish with toasted nuts and sprinkle parsley over. Serve immediately.

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About

A very traditional recipe served in the Levant. tasty and easy to prepare.

Tags:

levant

easy

ethnic

mimi cooks

chicken

fatteh

Yield:

6.0 servings

Added:

Tuesday, January 26, 2010 - 11:08pm

Creator:

Mimi Cooks

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