37min 4 ppl
Fattet Djaj (Chicken Fatteh with Yoghurt and Pita)
80 minutes
4 people
Hardover 60 min or 12+ steps
80 min · 9 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 32g
Carbs 28g
Fats 27g
About this dish
Layers of crisp fried pitta and poached, shredded chicken are covered in a garlicky tahini yoghurt sauce and finished with toasted pine nuts and cumin-spiced butter.
Allergy Info
Dairy, Gluten, Sesame, Tree Nuts
Diet Info
Meat
Ingredients
Fresh Produce
- Onionquartered, for poaching1
- Garlic clovescrushed2
- Flat-leaf parsleychopped, to garnish5 g
Meat & Poultry
- Chicken Thighsboneless, skinless500 g
Dairy & Eggs
- Full-Fat Plain Yogurt500 g
- Unsalted butter30 g
Dried Goods
- Pitta breadtorn into pieces3
- Pine nuts30 g
- Waterfor poaching600 ml
Spices & Seasonings
- Bay leaf1
- Fine sea salt1 tsp
- Ground Cumin0.5 tsp
Oils & Condiments
- Tahini1 tbsp
- Lemon juice1 tbsp
- Vegetable Oilfor frying the pitta100 ml
Utensils
- Saucepan
- Frying pan
- Small saucepan
- Meat thermometer
- Mixing bowl
- Chopping board
- Sharp knife
- Slotted spoon
Method
1
Place the chicken thighs in a saucepan with the quartered onion, bay leaf and water and bring to a simmer.
Approx. 8 minutes
2
Poach gently until the chicken reaches 74°C at its thickest point, checked with a meat thermometer.
Approx. 20 minutes
3
Lift out the chicken, leave to cool slightly, then shred it into bite-sized pieces.
Approx. 10 minutes
4
Tear the pitta bread into pieces and fry in the vegetable oil until golden and crisp, then drain on kitchen paper.
Approx. 15 minutes
5
Toast the pine nuts in a dry frying pan until golden, stirring constantly.
Approx. 4 minutes
6
Whisk the yoghurt with the crushed garlic, tahini, lemon juice and fine sea salt to make the sauce.
Approx. 6 minutes
7
Melt the unsalted butter in a small saucepan and stir in the ground cumin.
Approx. 4 minutes
8
Layer the crisp pitta in a serving dish, top with the shredded chicken, then spoon over the garlic yoghurt sauce.
Approx. 8 minutes
9
Drizzle with the cumin butter and scatter with the toasted pine nuts and chopped parsley to serve.
Approx. 5 minutes
