Rice and grains
ChefLoubna Fawaz
Chicken Fatteh
Chicken Fatteh, a quick and fresh take. Rice is included in this recipe as a core component with chicken and yogurt, making this dish a complete meal.
Ingredients
Start here, then move straight into the method.
- One large boneless chicken piece
- 1 cup long-grain rice
- 1/2 teaspoon seven-spice blend
- A pinch of salt
- Chicken broth
- 3 cups plain yogurt
- 1 tablespoon Tahini
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 teaspoon sumac
- Fried or toasted bread (grilled) as desired
- Fried nuts (almonds or pine nuts) optional
- Pomegranate seeds and parsley for garnish
Method
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- Thoroughly boil the chicken with aromatics: bay leaves, cloves, cinnamon sticks, and cardamom pods.
- Cook the rice in the traditional way, adding spices and salt, and cook it using some of the boiled chicken stock.
- Whisk the yogurt with tahini, garlic, and salt.
- Fry the finely chopped onion in a wide skillet over the heat, add the boiled chicken cut into small slices, season with sumac and salt, and sauté the chicken and onion until golden.
- At serving time place a layer of rice in the serving dish, then a layer of whisked yogurt, add the chicken and fried bread and any fried nuts such as almonds and pine nuts as desired, and also add pomegranate seeds, parsley and mint to taste.
- You can add a layer of fried bread on top of the rice and under the yogurt, but this will make the bread soft — this is a matter of preference.
Recipe tags
Rice and grainsLevantNut freeEgg free
