Chicken Fatteh with Rice and Meat

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Authorksalman
RatingDifficultyBeginner

Shredded chicken, minced beef, garlic yogurt sauce and toasted pita bread. Mix it all together to get a protein-packed party snack!

Yields4 Servings
Prep Time15 minsCook Time1 hr 30 minsTotal Time1 hr 45 mins

 1 large onion, quartered
 4 Mestecca pieces
 4 whole cardamom
 2 Bay leaves
 2 tbsp salt
 1 tbsp whole black pepper
 1kg whole chicken
For the rice:
 2 tbsp vegetable oil
 250g minced beef
 ½ tsp salt
 ½ tsp ground black pepper
 1½ cups basmati rice
For the yogurt sauce:
 2 cups yogurt
 4 cloves garlic, crushed
 2 tbsp white vinegar
 1 large loaf pita bread, cut into bite sized pieces, toasted
 1 can chickpeas, rinsed and drained
 1 tbsp fresh parsley
 1 tbsp pine nuts, toasted

1

In a large pot of boiling water, place with onion, Mestecca, cardamom, bay leaves, salt, pepper, and the chicken and leave to cook for 50 minutes until the chicken is cooked through. Remove chicken from stock, then remove meat pieces from bones and set aside. Reserve the chicken stock.

2

In a large sauce pan, heat oil, add minced meat, salt and pepper and stir until meat browns. Stir in the rice, and then add 2¼ cups from the chicken stock, cover and simmer for 25 minutes until rice is cooked.

3

Meanwhile, in a mixing bowl, add the yogurt, garlic, and vinegar and mix and until well combined.

4

In the serving dish, lay the pita bread and pour some of the chicken stock. Spoon the rice over the bread, pour the yogurt mix over the rice, then place the chicken meat pieces over the yoghurt.

5

Garnish with chickpeas and sprinkle parsley and toasted pine nuts over. Serve immediately.

Category

Ingredients

 1 large onion, quartered
 4 Mestecca pieces
 4 whole cardamom
 2 Bay leaves
 2 tbsp salt
 1 tbsp whole black pepper
 1kg whole chicken
For the rice:
 2 tbsp vegetable oil
 250g minced beef
 ½ tsp salt
 ½ tsp ground black pepper
 1½ cups basmati rice
For the yogurt sauce:
 2 cups yogurt
 4 cloves garlic, crushed
 2 tbsp white vinegar
 1 large loaf pita bread, cut into bite sized pieces, toasted
 1 can chickpeas, rinsed and drained
 1 tbsp fresh parsley
 1 tbsp pine nuts, toasted

Directions

1

In a large pot of boiling water, place with onion, Mestecca, cardamom, bay leaves, salt, pepper, and the chicken and leave to cook for 50 minutes until the chicken is cooked through. Remove chicken from stock, then remove meat pieces from bones and set aside. Reserve the chicken stock.

2

In a large sauce pan, heat oil, add minced meat, salt and pepper and stir until meat browns. Stir in the rice, and then add 2¼ cups from the chicken stock, cover and simmer for 25 minutes until rice is cooked.

3

Meanwhile, in a mixing bowl, add the yogurt, garlic, and vinegar and mix and until well combined.

4

In the serving dish, lay the pita bread and pour some of the chicken stock. Spoon the rice over the bread, pour the yogurt mix over the rice, then place the chicken meat pieces over the yoghurt.

5

Garnish with chickpeas and sprinkle parsley and toasted pine nuts over. Serve immediately.

Chicken Fatteh with Rice and Meat

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