Recipe From the Arab Kitchen: Chicken Fattah with Rice and Garlic Yogurt Sauce



Chicken Broth

2 Chicken thighs and 1 chicken breast boiled in 3 of 4 cups of water

1 whole onion

5 cardamom pods

salt and pepper to taste

Yogurt Sauce

2 tbsp. Pinenuts browned in olive oil

4 cloves of garlic chopped

1 1/2 cups of Greek Yogurt

2 tbsp. Tahini

Juice of 1/2 lemon

olive oil

For layering

1/4 cup boiled chickpeas

1 loaf Arabic bread (toasted or fried)

1/2 cup cooked Egyptian rice

2 tbsp. chopped coriander

For a sweet finish, drizzle with Pomegranate syrup


Directions for assembly:

Begin with a layer of toasted Arabic bread.
Add some cooked rice, shredded chicken pieces and chickpeas
Cover with 2 or 3 ladles of chicken broth
Sprinkle with some chopped coriander

Make the yogurt sauce by combining tahini, yogurt and lemon juice.
Brown pine nuts in olive oil, remove from pan.
In the same oil, sautée chopped garlic
Add to the yogurt sauce along with 2 ladles of broth.
Combine until smooth.
Pour over the first layer.
Sprinkle pine nuts on top
Garnish with chopped coriander, chickpeas and a few pieces. Of toasted bread.
Drizzle pomegranate sauce on top.


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