You are here

Chicken Fatteh

Summer's picture
Check out this unique Arabic preparation of chicken. It can be served as side with rice or flatbreads.
Ingredients
  Pita bread 1 Large (Arabic)
  Chicken 1 , whole cut up into four pieces. you may use only breast meat
  Onion 1 Small (100 gram cut cubes.)
  Maggi cubes 2
  Cardamom 1 Tablespoon
  White rice 1 Cup (16 tbs), cooked (Preferably Egyptian Rice)
  Yogurt 2 Cup (32 tbs) (You May Use Low Fat Yogurt.)
  Garlic 4 Clove (20 gm), minced
  Lemon juice 1 Dash
  Toasted pine seeds 1 Tablespoon (And/or Almonds)
  Parsley 1 Tablespoon
Directions

MAKING
1. Toast the Arabic bread and cut into small pieces and place it in a large deep serving dish.
2. Seal the chicken with a little oil from all sides.
3. Add water, bring to boil and skim the froth as it appears.
4. Add onion, salt and cardamom and cook for 50 minutes until chicken is falling off of the bones.
5. Remove meat pieces from bones and set aside reserving the chicken stock.
6. Add lemon juice and minced garlic to the bread.
7. Pour some of the chicken stock over the toasted bread.
8. Spoon the rice over the bread and if needed, add more broth. Combine all the ingredients for the yogurt and pour over the rice.
9. Place the chicken meat pieces over the yogurt.

SERVING
10. Garnish with toasted nuts and sprinkle parsley over and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Middle Eastern
Course: 
Main Dish
Taste: 
Savory
Method: 
Boiled
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4
Subtitle: 
Arabic Layered Chicken, Rice And Bread
For those who love to experiment with their taste buds, here is a chicken fatteh dish, which is quite a meal in itself as it has the meat, carbs and yogurt to top it all. It is a typical Arabic dish and you can give it a try after you watch the recipe video.

Rate It

Your rating: None
3.816665
Average: 3.8 (3 votes)

2 Comments

Anonymous's picture
I studied in Egypt a few years ago and I remember eating this dish. It was delicious. I had always thought that mixing yogurt with dinner was awful, but this dish converted me. Although this chicken fatten was a bit different from the one I tasted in Egypt mainly because of 1) authenticity and 2) I was the one cooking. It was nice to have those blend of flavors again. One suggestion I would make is to be more specific with the directions. In the directions it says to add lemon juice but its not mention in the list of recipes. Thank you for posting it.
Summer's picture
thanks for watching and leaving a comment. I will fix the list of the ingredients now! glad you found the recipe and appreciate the flavors. In Egypt they also make this dish with lamb, no yogurt, instead they add tomato and garlic sauce, at the end of the sauce cooking time, a dash of vinegar is added , it is just as good and full of strong flavors too.