Chicken Fatteh
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
6 people
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Calories
467 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Chicken Fatteh
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A delicious Middle Eastern dish of rice, chicken broth, shredded chicken, a garlicky yogurt and toasted bread. Absolutely comforting and delicious!
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Ingredients
- 1 rotisserie chicken, skin and bones removed and shredded, or 1 whole chicken cut into pieces boiled or 4 bone in chicken breasts boiled see the post for instructions on boiling the chicken
- 2 cups chicken broth (from the boiled chicken, or store-bought chicken stock or 1 chicken bouillon cube dissolved in water)
- 1-2 teaspoon olive oil
- 2 pita breads, cut into squares
- 3 cups yogurt
- 2-3 garlic cloves, crushed
- 1 teaspoon salt
- squeeze lemon juice
- 2 cups Cooked basmati rice
For garnish:
- dried mint and paprika
- 1/4 cup pine nuts or almond slivers, toasted
- 3 tablespoon chopped parsley
Instructions
- Prepare the chicken by either shredding ready cooked chicken, or boiling raw chicken pieces in a large pot of water until cooked, then shredding (with aromatics like a cinnamon stick, a couple bay leaves, whole cloves, cardamom pods and I like to add an onion sliced into wedges). Warm the chicken broth in a small saucepan, and add the cooked shredded chicken to the broth, and keep it on low heat until serving so the chicken warms through.
- Meanwhile, toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F (180C) for 8-10 minutes or until crispy and golden brown, and set aside.
- Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine.
- Assemble by placing the rice in the base of a deep serving dish. Pour the chicken broth/ chicken mixture over the top, scattering the shredded chicken evenly. Dollop the garlic yogurt on top and smooth out, then top with the crispy pita bread. Garnish with dried mint, paprika, and generously with chopped parsley and toasted nuts.
Notes
- Recipe adapted from Ya Baladi, a wonderful cookbook about simple Middle Eastern dishes
- Storing Leftovers: Leftovers will last tightly covered in the fridge for 1-2 days but the bread will go soggy.
- Making in advance:
- If you want to make this in advance, I'd recommend toasting the pita chips in advance and storing them in an airtight container at room temperature. They'll last at least a week. Similarly, you can toast the nuts and keep them at room temperature for the same amount of time.
- You can also make the garlic yogurt sauce in advance and store in an airtight container in the fridge for 2-3 days.
- Making the rice in advance, it'll last a couple days at room temperature.
- Assemble the whole thing last minute!
Nutrition Information
Show Details
Calories
467kcal
(23%)
Carbohydrates
32g
(11%)
Protein
55g
(110%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
158mg
(53%)
Sodium
1377mg
(57%)
Potassium
799mg
(23%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
152IU
(3%)
Vitamin C
6mg
(7%)
Calcium
209mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 55g | 110% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 158mg | 53% |
| Sodium | 1377mg | 57% |
| Potassium | 799mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 152IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 209mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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