You can either fry the flat breads, or as my mum figured out; sauté them in some oil until they become crunchy. I've used a whole lemon to keep things zesty though this will depend on how big or juicy your lemon is. I have used chicken breast as it's fast to cook and easy to shred. ★☆ Her recipe was influenced by a fatteh my brother ate at his friend’s house and includes chicken or mushroom shawerma depending on your dietary restrictions. Lebanese chicken fatteh is a simple but thoughtful combination of ingredients. Aug 21, 2019 - This authentic Lebanese Chicken Fatteh is made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread! Meanwhile, toast the pita … Step 2 You can prepare the bread beforehand but keep in a airtight bag or box to avoid going soft. 15 Jan 2021, 6:00am Pear, chocolate and whisky brownies recipe Fried chicken gets a fiery makeover in our latest Dubai-inspired recipe. Rosita Allen Goldi. Boil the kettle and dissolve the chicken stock cube … The sauce should be a similar consistency to pancake batter. Lebanese Chicken Fatteh. In a deep bowl, combine marinade ingredients with vinegar and yogurt then mix well. Lebanese Chicken Fatteh a complete meal and a presentable dish. I'm here to help you figure out dinner for your family with my easy, quick, and Middle Eastern inspired recipes. Wash the chicken thighs, cover with water and bring to boil skimming the surface till totally clear. Once you prepare all the elements, you just have to pull together a crowd and bring it all together. Whilst I love garlic, I don't want this to become a garlic show and so have held back. In a pot over medium heat saute rice spices in … Really thank you! 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. In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the … In a small pot, add the butter and pine nuts on low heat, keeping an eye on it until it starts to froth and brown, Just as the brown butter starts to froth, swirl to check it has browned then turn off the heat. This chicken fatteh recipe is one of my favourites! Add hot water, MAGGI® Powder Chicken Bouillon and chicken pieces, and gently simmer over medium heat until chicken is fully cooked. This one is hugely popular in Lebanon and is often served for lunch or dinner. If you make this chicken fatteh recipe, definitely pop over to Instagram and share it with me! Flash fry the chicken breasts on high heat in a non stick pan until slightly golden on the outside, around 5 minutes, Transfer to a pot with the bay leaf, cinnamon stick, peppercorns, cloves, cardamom pods, turmeric and salt along with the 4 cups of water, Bring to the boil then simmer for around 25 minutes and set aside. Not everyone uses rice in their chicken fatteh but I think it's worth it as it gives the chicken fatteh a more interesting overall texture. You can also use cashew nuts in addition to pine nuts. A balanced menu provides a variety of food groups and key nutrients. Toast the pittas until really crisp, then break up into shards and divide between 2 shallow bowls. Fatteh should be eaten warm so if you have prepared the chicken, stock and rice the day before, heat them up a little before assembling. The plain yoghurt will hold together and hug all the other ingredients. Loosen with water if you don't have chicken stock. Such an easy recipe to follow. Fatteh is a bread based dish that can be made with chickpeas, eggplant or even mince meat, finished with a garlicky yoghurty tahini sauce. Do not be afraid to add extra lemon to the sauce if it is still lacking. Taste and adjust for salt, Toast the almonds or pine nuts in a skillet with 2 tablespoons of olive oil. You're going to love it because it's truly a celebration of textures. Yes i'm extra like that but these little things make the difference. Rest for 5 minutes. Thin Lebanese flatbreads (found in your local Middle Eastern grocery stores) are better to use than pita, which are thicker and absorb more oil. Chop the flatbreads into small squares around an inch wide or so. Add cubed chicken and toss well to cover chicken. If you find the final sauce is too thick loosen it with a few spoons of chicken stock or water. 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 stock and simmer for fifteen minutes. Fatteh originates from the levant and can usually be made with chicken, beef, eggplant, just chickpeas, with or without rice.... there are so many variations. 20 min. Very lemony chicken with peppers and olives recipe. To assemble the fatteh, crack your crispbreads evenly over the bottom of a large serving dish. Stir constantly to ensure they toast evenly and don't burn, Layer the fatteh starting with the pita, then the chicken and chickpeas mixture, then the yogurt sauce, Add the parsley, almonds and pomegranate seeds and serve immediately. Servings: 4 people. If you don't include the bread then it loses it's texture and soul in the process. Blend your zhoug ingredients in a food processor and combine everything for your yoghurt. This will give tender … There are special fatteh shops specialising in all the different varieties in Beirut, making it popular for brunch. I also have an Eggplant Fatteh recipe if you were looking for a vegetarian version. Layered chicken dish with crispy bread, rice, yoghurt tahini sauce, pine nuts and brown butter. Remove chicken from broth and remove bones. Then add the flat bread croutons, then the shredded chicken, Add the yoghurt tahini sauce over the chicken, then drizzle the brown butter and pine nut on top, Lebanese Lemon Garlic Chicken and Potatoes. Αdd the onions αnd cook for 4 minutes, stirring regulαrly. It will change your life in ways you didn't know. It needs to be zingy and bright and definitely not bla. Skewer your chicken and grill for 10-15 minutes, turning once or twice, until a little charred and cooked through to the centre. Drain on a kitchen towel lined plate and set aside, Alternatively, sauté the bread in a non stick pan with a few tablespoons of oil until golden, adding a little more oil if necessary to make them crunchy, In a pestle ad mortar crush the garlic well. Ingredients. Alliya (London,UK) x, Your email address will not be published. Start by cooking the chicken and making your stock. I've used 1-2 garlic cloves. Really Cool. The tahini will give the yoghurt sauce a nice earthiness to balance all the lemon. Chicken: 2 Chicken breast or 4 chicken thighs can be used in this recipe, I’ll leave it up to you. The chicken stock is good for loosening the yoghurt tahini sauce and adds extra flavour. For the garnish, you can use almonds or pine nuts for the crunch. In a bowl, mix the yoghurt, lemon juice, tahini, crushed garlic clove and salt together. Featuring succulent chicken thighs, buttery rice, fierce buffalo-style sauce, and a creamy tahini dressing, this dish combines the best of both worlds in a mouth-watering party piece. Fatteh is very popular in the middle east with different names and ingredients like chicken shawarma fatteh or this eggplant fatteh. I always flash fry the chicken on high heat first then drop it in the water to braise as this makes for tastier chicken. In a large serving dish, spoon the rice out at the base. Add 1/2 tsp of … Drain and cool (save the broth for soup! Chicken fatteh recipe - Preheat oven to 200°C. Drain the chicken stock through a fine sieve and set aside. Chicken or shitake mushroom shawerma fatteh. What you’ll need to make Sumac Chicken Fatteh. You must only add the sauce on top of the bread when everyone has sat down to eat. Soft bread will not stand up to the other elements so don't be afraid to use a little oil when necessary. Will deffo be making this again! How to make chicken shawarma fatteh. The way I usually cook the chicken is to boil it with whole cardamom, cinnamon sticks and bay leaves so the flavours infuse. Warm chickpeas in water over medium-low heat for 5-7 minutes. When cool enough to hαndle, remove the bones αnd shred the chicken into bite-sized pieces. … It consists of, Fried bread, Tahini, chickpeas and garnish with pine nuts, olive oil, parsley, and cumin powder. And leave a comment here to let me know what you think! This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread! It's a party in your mouth. Season and transfer to a bowl. Hi friend! You can swirl it to see if it has browned. How to make this Fatteh recipe efficiently. In a pot, heat the chickpeas with their water, topping up with boiling water if necessary so they are covered by at least an inch. Fatteh Makdous is a spiced meat-stuffed baby eggplant that has been simmered in a savoury tomato sauce topped on a bed of tangy yogurt and crispy sumac flavoured pita chips. Healthier chicken fatteh Fatte is a style and a specific technique of preparing a dish with endless options of sauces and toppings. The crunchy bread is what gives fatteh it's identity. In the same frying pan heat another tablespoon of oil until hot and saute the chickpeas until they are toasty-smelling and golden brown in places. … Preheat oven to 160ºC. ★☆ Taste and adjust the salt and pepper, For the sauce, add all the ingredients to a bowl and mix well. 2 1/2 cups shredded chicken Happy cooking! My Lebanese Chicken Fatteh took 40 minutes from start to finish, and I have a feeling the chicken was to blame for the slow-down. ★☆ This cuts down on time. This recipe starts with firstly getting the chicken boiling with whole spices until cooked (see below for other ways you can cook chicken) Then preheat your oven, cut up your pita and get that into the oven with the olive oil and sumac until its nice and golden I also have a step by step video highlighted there. Let me explain. I've used basmati rice as it doesn't clump together. Always shake your tahini jar. MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult. The sauce is what brings out the best of all the other elements. Mix the yogurt and cumin with seasoning to taste. Once you have everyone thinking that the fatteh is ready you will have to warn them of one final element. Flash fry the chicken breasts on high heat in a non stick pan until slightly golden on the outside, around 5 minutes Transfer to a pot with the bay leaf, cinnamon stick, peppercorns, cloves, cardamom pods, … Required fields are marked *, Rate this recipe Arabic Biryani with Chicken | Authentic Iraqi Recipe, Mahalabia (Muhallebi) | Middle Eastern Milk Pudding, Lahm Bi Ajeen | Sfiha (Middle Eastern Flatbread), Shawarma Rice with White Sauce (in one pot), This recipe starts with firstly getting the chicken boiling with whole spices until cooked (see below for other ways you can cook chicken), Then preheat your oven, cut up your pita and get that into the oven with the olive oil and sumac until its nice and golden, Dice the onion and cook it until soft with the crushed garlic. You can toast the pine nuts separately and brown the butter on it's own if you can't handle multitasking. Drain chickpeas, rinse and place in a large saucepan … Perfect for sharing, this one’s a real crowd-pleaser. Deep fry them in hot vegetable oil until golden and crunchy. As the butter and pine nuts are added near the end, start browning about ten minutes before serving. If you do use pita bread then try and get the thinnest ones available. This Arabic Chicken Fatteh dish is so easy to make and FULL of texture. Rub two tablespoons of olive oil all over the chicken, season with salt and pepper, and sprinkle the ground cloves on top. Taste to adjust the seasoning and add some chicken stock to loosen if necessary. If you bake them, make sure you spray enough oil on so they go crispy. Toast the pine nuts in a heavy non stick pan until golden, set aside. ★☆. Pomegranate seeds are amazing but they are optional, Whole spices: 3 cardamom cloves, 1 cinnamon stick, 2 bay leaves, Cut the pita into 1 inch squares and coat well with the olive oil and sumac, Lay them in one layer on a baking sheet and bake for 10-12 mins or until golden (OR fry in a non stick pan on the stove in batches without overcrowding and continue stirring until golden), Wash the chicken and place in a pot covered with water along with the whole cardamom, cinnamon stick and bay leaves (see notes), Boil for about 30 minutes until cooked. As fatteh was traditionally made with leftover pieces of bread, using stale bread one or two days too old will do just fine. In α lαrge cαst iron skillet like this one, heαt 2 tbsp extrα virgin olive oil over medium heαt. Impossible to resist. If you are a strict 'thigh' person then cook the chicken a little longer. Layer starting with the pita, chicken mixture, yogurt, then the garnish. Heat one tbsp of oil in a large saucepan. Αdd the gαrlic αnd cook for αnother minute or so. I followed the instructions in the order they were written, and cooking the chicken breast started midway. Hope you enjoy your stay - and please - have a look around and get in touch! Chicken Fatteh Lebanese recipe is one among the various dishes within the Levantine cuisine. Put the shredded chicken on the top of the baked bread. Your email address will not be published. Fattet Jaj (Chicken fatteh) is basically a layered leftover dish of chicken, toasted bread, and yogurt. Mince garlic and mix with the yoghurt. All done! The garlic should be dancing in the background definitely not the main diva. ★☆ This recipe does list a total time of 25 minutes, and I didn’t come close to that. Fatteh, it’s the equivalent of the nachos of the Middle East! I would then save the broth for a different use and shred the chicken for the fatteh. Fattah Ingredients For fattah we are going to need three sets of ingredients, meat boiling ingredients, ingredients to make rice and a third set for the sauces. The sauce comes together in 5 minutes when you're done cooking the chicken and chickpeas - just add all the ingredients and mix! Home » Recipes » Chicken Fatteh Recipe (Fattet Djaj). This is one awesome blog article. Do not take your eye off the butter which you will need to heat on low until it starts to froth. This layered dish has lots of textures and complementary flavours. I highly recommend making this the next time you have leftover chicken. Cook and shred the chicken, remove skin and bones. I have given instructions teaching how to make it from scratch as you can use the chicken stock to cook the rice. I'm Amina, a wife and busy mother of two. You can skip this step if you're short on time and pan fry the chicken, remove it, then start cooking the onion and garlic and add it back in per the recipe. 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