Fattet Djaj
recipe by Umm Ramy
Ingredients
1 cup rice (long grain), rinsed
2 whole chickens, quartered and washed
1 bag pita bread, cut into 1 inch pieces and fried or baked (about 4 cups)
2 cups plain yogurt
2 tablespoons tahina
2 gloves garlic, minced
4 tablespoons lemon juice
½ cup chopped flat leaf parsley
3 tablespoons dry roasted pine nuts or slivered almonds
Salt and pepper to taste
Place chicken in large stock pot, cover with cold water and boil until chicken is fully cooked. Remove the chicken from the broth with tongs, let cool somewhat, then pull the chicken meat off the bones, shredding it into bite-size pieces. Discard the bones. Strain the broth and discard the solids. Reserve broth to cook rice and some to soak bread.
Cook rice using chicken broth and set aside, but keep warm.
In a bowl combine yogurt, tahina, garlic, lemon juice, salt and pepper.
In a deep platter layer fried pita bread along bottom. Drizzle over some of the warm chicken broth, do not soak, just dampen the bread. Spread the rice evenly over the bread. Layer shredded chicken over rice. Spoon yogurt sauce over chicken. Sprinkle parsley and pine nuts over yogurt sauce. Serve immediately.
Ingredients
1 cup rice (long grain), rinsed
2 whole chickens, quartered and washed
1 bag pita bread, cut into 1 inch pieces and fried or baked (about 4 cups)
2 cups plain yogurt
2 tablespoons tahina
2 gloves garlic, minced
4 tablespoons lemon juice
½ cup chopped flat leaf parsley
3 tablespoons dry roasted pine nuts or slivered almonds
Salt and pepper to taste
Place chicken in large stock pot, cover with cold water and boil until chicken is fully cooked. Remove the chicken from the broth with tongs, let cool somewhat, then pull the chicken meat off the bones, shredding it into bite-size pieces. Discard the bones. Strain the broth and discard the solids. Reserve broth to cook rice and some to soak bread.
Cook rice using chicken broth and set aside, but keep warm.
In a bowl combine yogurt, tahina, garlic, lemon juice, salt and pepper.
In a deep platter layer fried pita bread along bottom. Drizzle over some of the warm chicken broth, do not soak, just dampen the bread. Spread the rice evenly over the bread. Layer shredded chicken over rice. Spoon yogurt sauce over chicken. Sprinkle parsley and pine nuts over yogurt sauce. Serve immediately.
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