So this is a new dish for us, never tried it or heard of it before I made it. I stumble upon this recipe and it looked delish…so I made it. My kids were looking at me like I was nuts, my husband was curious too..I am always scared to make a dish that they will not like. I make my husband taste everything I cook. I am paranoid I guess, but it hurts and bothers me when someone in our home eats and does not like it. I need to find ways to improve it….however, this dish was perfect and tasted soooo good. So here is the recipe I used for it. Good luck and happy eating!!!!
1 whole Chicken, roasted* (can also use chicken breast fillets if necessary, but not preferred)
3 pita bread rounds cut into bite size squares, deep fried till golden, set aside on paper towels to drain the oil
2 cups cooked rice (cook rice with chicken stock)
5 cloves garlic
1 clove garlic extra
1 Kg yoghurt
Salt & Black pepper to taste
1 cup toasted nuts (pine nuts, almonds & pistachio)
1 handful finely chopped parsley for garnish
TIP There are many recipes to roast chicken, for this recipe simply:
Rinse chicken, cleaning the insides, pat dry, rub with lemon and salt. Place on baking dish. Crush 5 cloves of garlic then rub chicken with crushed garlic. Top with a dash of balsamic vinegar, black pepper and all spice to taste. Drizzle with a little olive oil. add 1/2 cup water. Roast in 450 F oven for 45 minutes – 1 hour.
Baste the chicken with the pan juices every 15 minutes so to stay moist. Add water to the pan if it starts drying out. To know if it is done check the thighs they should run out of juices, and the meat should easily seperate from the bone. Or an instant meat thermometer, should register 165-170F, when inserted in the flesh between the thigh and the body cavity without touching the bone or the bottom of the pan.
Once done set aside and when cool enough to handle seperate the meat from the bones in fairly big pieces. discard the bones and set the meat aside. You can use the pan juices as stock to prepare the rice.
Prepare garlic-yoghurt sauce
Crush 1 clove garlic add to yoghurt with salt & black pepper to taste. Mix well. Set aside, or keep in the fridge, till ready to use.
For serving fatteh it is best to use a deep, clear glass serving platter so your guests can see the layers. To create the layers: Place the fried bread at the bottom of serving dish in 1 even layer. Top with cooked rice in another even layer. Top cooked rice with prepared garlic-yohgurt sauce, then top yoghurt with Chicken pieces, toasted nuts & sprinkle with finely chopped and parsley. Season with a sprinkle of freshly cracked black pepper.
Serve at room temperature.
TIP If you have leftover chicken even if not following the same recipe, you can still use it to prepare this dish. If you are pressed for time, this is a great dish to prepare really fast. You can always buy ready roasted chicken at days when you are racing against the clock and use it in preparing this dish.