Fattet D'jaj
Chicken, pita bread and yogurt come together in this Lebanese dish, fragrant with turmeric and simmered on the stove. Finish with lemon sauce.
2 hr · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 60 min · 120 min total
- medium
- 1
Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
- 2
Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
- 3
Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
- 4
Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
- 5
Prepare the garnish: Combine the 3 types of toasted nuts. Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
