CHICKEN FATTEH
What chicken pot pie is to the West, chicken fatteh is to Arabs - the most comforting dish that is easy to prepare, incredibly delicious and super fulfilling. It is also the best way to use leftover chicken!
INGREDIENTS
500g shredded chicken
For the yogurt mix:
1 1/2 cup yogurt
1/4 cup lemon juice
2 garlic cloves, minced
Salt, to taste
For base and toppings:
Chopped Arabic bread, toasted
Toasted nuts (almonds, pine nuts), in ghee or olive oil
Parsley, to top
PREPARATION
1. In the base of your serving dish, place a generous layer of the toasted bread.
2. Meanwhile, season the chicken with salt and pepper and boil for about 25 to 30 minutes, until cooked and tender.
3. In a bowl, prepare the yogurt mixture by combining all the ingredients and mixing really well. If it’s too thick, add a little bit of water to thin it out. Taste and adjust seasoning to your preference.
4. Once the chicken is ready, drain the water but reserve it in a bowl and set side to use later.
5. Shred the chicken, then in a pan, add a bit of oil and cook the chicken again, to give it a little extra flavor and punch.
6. While in the pan, add a couple of tablespoons of the reserved water. Then remove from heat and add a tablespoon of the yogurt mixture to the chicken, mix to combine and set aside.
7. To assemble, add a couple of tablespoons of the reserved chicken broth over the toasted bread and mix slightly to give it a bit of flavor. Then add the layer of chicken over the bread, and finally top it all with the yogurt mixture.
8. Decorate with the toasted nuts and parsley.
Notes:
Many people prefer to add a layer of rice right before pouring the yogurt, and you can certainly do that, my personal preference is to go without. It is also much a much lighter dish without rice.
You can choose to keep the chopped bread untoasted, and leave it to soak all the juices. Personally, I love the crunch of toasted bread!