Lebanese Fattah Ma'adem

Ingredients

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 4 cups (950ml) chicken broth 4 cups (950ml) chicken broth
• 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 4 pita bread rounds 4 pita bread rounds
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• Salt, to taste Salt, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish
• Fresh mint, for garnish Fresh mint, for garnish

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 10g (3g saturated)
• Carbohydrates: 65g (4g sugars)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, combine the rice, chicken broth, cinnamon, cardamom, and nutmeg. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
2. 2.
   In a separate pan, cook the chicken pieces until they are golden brown and cooked through. Season with salt and set aside.
3. 3.
   Preheat the oven to 350°F (180°C). Cut the pita bread into small triangles and arrange them on a baking sheet. Bake for 10-12 minutes until they are crispy and golden.
4. 4.
   In a small bowl, mix together the yogurt, minced garlic, lemon juice, and salt to make the yogurt sauce.
5. 5.
   To assemble the Fattah Ma'adem, start with a layer of cooked rice at the bottom of a serving dish. Top it with the cooked chicken pieces, followed by a layer of crispy pita bread. Drizzle the yogurt sauce over the top.
6. 6.
   Garnish with fresh parsley and mint. Serve immediately.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat from the chicken thighs before cooking to avoid a greasy texture.
• Pita bread — For extra crispiness, lightly brush the pita bread triangles with olive oil before baking.

Tips & Tricks

• To add a smoky flavor, you can grill the chicken instead of pan-frying it.
• For a vegetarian version, replace the chicken with roasted vegetables like eggplant, zucchini, and bell peppers.
• If you prefer a spicier kick, sprinkle some chili flakes or drizzle hot sauce over the assembled dish.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.
• Serve Fattah Ma'adem with a side of pickled vegetables for a tangy contrast.

Serving advice

Fattah Ma'adem is best served immediately after assembly to ensure the pita bread remains crispy. It can be enjoyed as a main course or as part of a larger Lebanese feast. Serve it with a side of fresh salad and a bowl of olives for a complete and satisfying meal.

Presentation advice

To present Fattah Ma'adem beautifully, arrange the layers of rice, chicken, and crispy pita bread in a circular pattern on a large serving platter. Drizzle the yogurt sauce over the top and sprinkle with fresh herbs. Garnish with lemon wedges for an extra pop of color.