Prep time 20 min cook time 35 min
The dish is full of texture and flavors; crunchy pita, perfectly seasoned and succulent chicken, smooth garlic tahini yogurt, topped off with buttery pine nuts and fresh mint.
Fatteh has centuries-long, historical roots in the Eastern Mediterranean region of the Levant.
I first had the dish in Amman, Jordan where my wife Marcelle was posted with the US Embassy. It usually consists of pita croutons, topped with a protein of choice and a yogurt sauce. Chicken Fatteh is typically a main dish and for a vegetarian version you can swap the chicken for roasted or fried eggplant. Another very popular vegetarian version is made with chickpeas and usually served for brunch.
The recipe may sound more time consuming than it really is. It simply involves cooking each layer separately and assembling the dish at the end. It starts with cooking the rice which is is steamed in the traditional way for about twenty minutes.
While the rice is cooking, the chicken thighs are boil in a delicious and aromatic broth.
While the chicken and rice are cooking, the pita croutons and pine nuts are fried in vegetable oil till golden brown. The yogurt sauce then comes together quickly and the rice should be done with the chicken soon after.
The dish is then assembled; first a layer of rice, then the shredded chicken followed by the croutons. The yoghurt sauce is then poured over it with the fried pine nuts sprinkled on top with some fresh mint leaves.
With a little practice and time management you can get away with prepping and cooking the whole meal in under an hour. I wouldn’t rush it though, so you get each layer right.
You will be amply rewarded.
Chicken Fatteh
by
Derek Farwagi
Equipment
- A 2 quart (medium size) pot to boil the chicken.
- A 1 quart (small) pot to make the rice.
- An 8" frying pan to make the croutons and brown the nuts.
- A medium sized bowl to make a cup of yoghurt sauce.
- A 3-4 inch deep 10” diameter serving dish.
Ingredients
INGREDIENTS
For the Chicken
- 4 Boneless skinless chicken thighs
- 1 Medium sized Yellow onion
- 2 Bay leaves
- 5-7 Black peppercorns
- 4 Cardammom pod, cracked
- 3 Cloves
- 2" Stick of cinnamon
- ¼ tsp Turmeric
- 4 Cups Water
For the rice
- ¾ Cup Basmati rice
- 1 ¼ Cups Chicken broth from cooked chicken
- ¼ tsp Salt
For the croutons
- 1 Pita bread separated in single layers
- ¼ cup Vegetable oil for frying
For the yoghurt sauce
- ⅔ Cup Plain yoghurt
- 1 tbsp Tahini
- ½ Lemon juiced
- 1-2 tbsp water
- 1-2 Garlic cloves crushed
- Salt to taste
For the garnish
- ¼ Cup Pine nuts or slivered almonds.
- 1 palmful Shredded mint leaves.
Instructions
INSTRUCTIONS
- Set oven to 125F to keep each layer of food warm.
Prep and cook the chicken - 25 min
- Add to the medium sized pot 4 cups of water, the onion, bay leaf, cinnamom stick, peppercorns, cloves, cardamom pods, turmeric and salt and bring to a boil.
- Pat dry chicken thighs and add to pot.
- Simmer for around 15-20 minutes depending on size of thighs.
- While the chicken is cooking, make the tahini sauce, fry the croutons and the nuts.
Make the yoghurt sauce - 5 min
- In a medium bowl, add 1 tbsp tahini and the juice of half a lemon and stir until well blended. The tahini will thicken so add a tablespoon of water to thin it down. Blend a cup of youghurt with that mixture until you have the consistency of thick cream. Add 1 crushed garlic clove and whisk thoroughly. Set aside.
Fry the croutons - 5 min
- Meanwhile, with scissors, cut pita bread layers in 1" strips then cut again into 1" squares.
- On a low/medium heat, fry in vegetable oil till golden ( about 3-4 minutes). Use spatula to turn them over frequently for a uniform color.
- Using a slotted spatula, pick up croutons and drain on sheets of kitchen towel. Set aside.
Fry the nuts - 3 min
- On a low/medium heat, fry the nuts in the same oil, stirring constantly till gloden brown. Stir frequently with a spatula to ensure an even color. ( about 2-3 min).
- Using a slotted spatula, pick up nuts and drain on sheets of kitchen towel. Set aside.
CHECK ON CHICKEN
- Remove chicken from broth, shred the meat and set aside in a covered bowl in the oven.(check for doneness, juices should run clear when thigh is pierced. Strain the broth in a bowl or pan.
Cook the rice - 15 min
- Meanwhile wash the rice for a few minutes until the running water becomes clear
- In a medium pot, sauté the rice in a tablespoon of vegetable oil for a few minutes then add 1.5 cups of chicken broth and gently simmer for 15 minutes.
- Fluff up rice and set aside covered in the oven.
ASSEMBLE THE PORTIONS - 10 minutes
- In your serving dish, spread the rice into an even layer.
- Spread the shredded chicken over rice.
- Spread the yoghurt sauce and then the pita croutons.
- Sprinkle with nuts, garnish with fresh mint leaves and serve warm.
Notes
- SERVING SUGGESTIONS.
Nutrition
Patricia Ochs
We tried this with roasted eggplant as well and it was delicious. Great recipe. It takes me back to Cairo!
Derek Farwagi
Thanks Patricia. Thank you too for referring Celia to my website. She subscribed.