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Chicken Fatteh
One of my fondest memories is eating Chicken Fatteh at my aunt's house in Hama, with Hama yogurt it was exceptional. When I make it now, the smell brings back those days.
20 min prep
45 min cook
Elements
- 500 g chicken breast
- For boiling chicken: 10 black peppercorns, 5 cloves, 1 cinnamon stick, 5 bay leaves, 2 onions (quartered)
- 1 cup Egyptian rice
- 2 loaves pita bread
- 2 tbsp olive oil (+2 for chicken)
- Yogurt sauce: 2 cups yogurt
- Juice of 1 lemon
- 2 garlic cloves
- 1 cup chicken stock
- 1 tbsp 7 spices
- 1 tsp cinnamon
- Aleppo pepper
- Salt & pepper
- 1 tbsp ghee or butter
- Garnish: pomegranate seeds, parsley, fried pine nuts & almonds
Alchemy
- Cut bread into squares, coat with olive oil, toast at 180°C ~15 min until golden.
- Boil chicken with spices, then shred.
- Cook rice separately.
- Mix yogurt, lemon juice, garlic, and chicken stock. Heat gently (don’t boil).
- Pan-fry shredded chicken with olive oil + spices for extra flavor.
- Assemble: crispy bread → rice → splash of stock → spiced chicken → warm yogurt sauce → parsley, pomegranate, nuts → hot ghee drizzle. Serve immediately!
