Lebanese Fata with Roasted Chicken and Yogurt Sauce

Ingredients

• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 whole chicken, cut into pieces 1 whole chicken, cut into pieces
• 4 slices of Lebanese bread, torn into pieces 4 slices of Lebanese bread, torn into pieces
• 2 cups (470ml) plain yogurt 2 cups (470ml) plain yogurt
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large pot, bring the chicken broth to a boil. Add the chicken pieces and simmer for 30 minutes or until cooked through.
3. 3.
   Remove the chicken from the broth and place it on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes or until golden and crispy.
4. 4.
   While the chicken is roasting, place the torn bread pieces on a baking sheet and toast in the oven for 10 minutes or until crispy.
5. 5.
   In a bowl, combine the yogurt, minced garlic, ground cumin, ground cinnamon, salt, and pepper. Mix well.
6. 6.
   To assemble the Fata, place the toasted bread pieces in a serving dish. Pour the chicken broth over the bread, allowing it to soak for a few minutes.
7. 7.
   Arrange the roasted chicken pieces on top of the bread.
8. 8.
   Pour the yogurt sauce over the chicken and bread.
9. 9.
   Garnish with fresh parsley.
10. 10.
    Serve immediately and enjoy the flavors of Lebanese Fata!

Treat your ingredients with care...

• Chicken — Make sure to remove the skin before roasting to reduce the fat content.
• Lebanese bread — Tear the bread into small pieces to ensure even soaking and to create a pleasant texture in the dish.
• Yogurt — Use plain yogurt without any added flavors or sweeteners for the best results.
• Cumin and cinnamon — Toast the spices in a dry pan for a few seconds before adding them to the yogurt sauce to enhance their flavors.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the yogurt sauce.

Tips & Tricks

• For a vegetarian version, replace the roasted chicken with roasted vegetables like eggplant, zucchini, and bell peppers.
• Add a sprinkle of sumac on top of the yogurt sauce for an extra tangy flavor.
• Serve the Fata with a side of pickles or olives to complement the dish.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the yogurt sauce.
• Experiment with different herbs like mint or dill for additional freshness.

Serving advice

Serve the Lebanese Fata as a main course accompanied by a fresh salad and warm pita bread.

Presentation advice

To enhance the presentation, sprinkle some paprika or Aleppo pepper on top of the yogurt sauce and garnish with a drizzle of olive oil.