Fattet Djaj (Chicken Fatte)

Food Recipes from around the world

Category: Main Dish - (399)
Origin: Syria (Damascus)
Source: Farah Abumaizar

Fatteh is a Levantine dish that usually consists of stale or toasted bread, topped with a protein of sorts and a yogurt sauce. A very popular version made with chickpeas is usually eaten for breakfast, while eggplant fatteh makes a delicious appetizer, and chicken fatteh is typically a main dish.

Ingredients:

- 1 rotisserie chicken, skin and bones removed and shredded, or 1 whole chicken cut into pieces boiled or 4 bone in chicken breasts boiled see the post for instructions on boiling the chicken
- 2 cups chicken broth (from the boiled chicken, or store-bought chicken stock or 1 chicken bouillon cube dissolved in water)
- 1-2 teaspoon olive oil
- 2 pita breads, cut into squares
- 3 cups yogurt
- 2-3 garlic cloves, crushed
- 1 teaspoon salt
- squeeze lemon juice
- 2 cups cooked basmati rice

For garnish:
- dried mint and paprika
- 1/4 cup pine nuts or almond slivers, toasted
- 3 tablespoon chopped parsley

Preparation:

- Prepare the chicken by either shredding ready cooked chicken, or boiling raw chicken pieces in a large pot of water until cooked, then shredding (with aromatics like a cinnamon stick, a couple bay leaves, whole cloves, cardamom pods and I like to add an onion sliced into wedges). 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.
- Meanwhile, toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F (180C) for 8-10 minutes or until crispy and golden brown, and set aside.
- Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine.
- Assemble by placing the rice in the base of a deep serving dish. Pour the chicken broth/ chicken mixture over the top, scattering the shredded chicken evenly. - Dollop the garlic yogurt on top and smooth out, then top with the crispy pita bread. Garnish with dried mint, paprika, and generously with chopped parsley and toasted nuts.

Notes
Recipe adapted from Ya Baladi, a wonderful cookbook about simple Middle Eastern dishes
Storing Leftovers: Leftovers will last tightly covered in the fridge for 1-2 days but the bread will go soggy.
Making in advance:

If you want to make this in advance, I’d recommend toasting the pita chips in advance and storing them in an airtight container at room temperature. They’ll last at least a week. Similarly, you can toast the nuts and keep them at room temperature for the same amount of time.
You can also make the garlic yogurt sauce in advance and store in an airtight container in the fridge for 2-3 days.
Making the rice in advance, it’ll last a couple days at room temperature.
Assemble the whole thing last minute!

Nutrition Values: