Lebanese Chicken Fattah

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts 500g (1.1 lb) boneless, skinless chicken breasts
• 4 slices of pita bread 4 slices of pita bread
• 1 cup (200g) basmati rice 1 cup (200g) basmati rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 10g (Saturated Fat: 2g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a bowl, combine the minced garlic, lemon juice, olive oil, cumin, coriander, cinnamon, cardamom, salt, and pepper. Mix well.
3. 3.
   Cut the chicken breasts into bite-sized pieces and add them to the marinade. Coat the chicken evenly and let it marinate for at least 30 minutes.
4. 4.
   While the chicken is marinating, tear the pita bread into small pieces and spread them on a baking sheet. Toast in the preheated oven for about 10 minutes or until crispy.
5. 5.
   In a saucepan, bring the chicken broth to a boil. Add the basmati rice, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and fluffy.
6. 6.
   Heat a large skillet over medium heat and add the marinated chicken. Cook for 6-8 minutes or until the chicken is cooked through and slightly browned.
7. 7.
   In a separate bowl, whisk together the plain yogurt, minced garlic, and lemon juice to make the yogurt sauce. Season with salt and pepper to taste.
8. 8.
   To assemble the dish, place a layer of toasted pita bread at the bottom of a serving dish. Top it with a layer of cooked rice, followed by the cooked chicken. Drizzle the yogurt sauce over the chicken.
9. 9.
   Garnish with chopped fresh parsley and serve hot.

Treat your ingredients with care...

• Chicken — Make sure to cut the chicken into bite-sized pieces to ensure even cooking.
• Basmati rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve fluffy grains.
• Pita bread — Tear the bread into small pieces for a more rustic texture in the dish.
• Yogurt — Use plain yogurt with no added flavors or sweeteners for the best results.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh flavor.

Tips & Tricks

• For added flavor, you can sprinkle some toasted pine nuts or almonds on top of the dish before serving.
• If you prefer a spicier kick, add a pinch of cayenne pepper or chili flakes to the marinade.
• To save time, you can use pre-cooked rotisserie chicken instead of cooking the chicken from scratch.
• If you don't have basmati rice, you can substitute it with long-grain rice.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to meld together even more.

Serving advice

Chicken Fattah is traditionally served as a main course. It pairs well with a fresh salad or pickled vegetables on the side. Serve it hot to fully appreciate the flavors and textures of the dish.

Presentation advice

To present Chicken Fattah beautifully, arrange the layers neatly in a serving dish, allowing each ingredient to be visible. Garnish with a sprinkle of chopped fresh parsley for a pop of color. Serve it family-style, allowing everyone to dig into the layers and savor the different components.