Description
A simple, comforting meat that can easily be made with a store bought rotisserie chicken. Lebanese Chicken Fatteh is a classic dish that combines classic flavors.
Ingredients
Units
Scale
- 4 cups prepared rice, Lebanese vermicelli rice recipe
- 1/2 cup Pine nuts or slivered almonds
- 3 Tablespoons olive oil, divided
- 4 large pita
- 1 whole chicken, shredded - about 4 cups total
- 1 1/2 cups chicken broth
- 1 cup whole milk yogurt, laban
- 2 teaspoons toum or 2 cloves crushed
- Dried mint (optional)
- salt & pepper
- chopped parsley, (optional garnish)
Instructions
- Begin by preparing your favorite rice - you can use this Lebanese Rice with Vermicelli Noodles.
- Preheat your oven to 400 degrees. Cut your pita into small triangles or simply squares. I use a thin pita and leave both halves together. If you have a very thick pita, separate and make each layer its own chip.
- Place pita chips onto a large rimmed sheet pan and drizzle with 2 tablespoons olive oil and a sprinkle of salt. Using clean hands, combine until all pieces are coated and separated as much as possible on the pan - if you have too much, you can use a 2nd sheet pan and add a little more oil and salt. Switch pans halfway through baking. Not bad to make extra - you'll definitely snack on them!
- 2 Tablespoons olive oil
- 4 large pita
- Place in upper 1/3 of oven and bake for about 10 minutes, flip and shimmy the chips in the tray and bake for another 5-10 until golden brown. Remove from oven and set aside.
- In a large skillet (large enough for your chicken) heat 1 Tablespoon olive oil on medium-high heat. Once heated, add your pine nuts or slivered almonds to the pan and allow to cook until golden brown. Keep stirring to ensure they don't burn. Once fully browned, remove from pan and set aside.
- 1 Tablespoons olive oil
- 1/2 cup Pine nuts or slivered almonds
- Prepare or purchase a whole chicken and take apart - you'll want 4 cups shredded in total.
- 1 whole chicken, shredded - about 4 cups total
- Place your shredded chicken and broth into the skillet you used for the nuts. Heat on medium until the chicken is cooked through and warmed and some of the liquid is absorbed. About 10-15 minutes. Season with salt and pepper to taste.
- 1 whole chicken, shredded - about 4 cups total
- 1 1/2 cups chicken broth
- salt and pepper to taste
- In a small bowl, combine your yogurt, toum (or crushed garlic), a few pinches of dried mint and salt seasoned to taste.
- 1 cup whole milk yogurt, laban
- 2 teaspoons toum or 2 cloves crushed
- Dried mint (optional)
- salt to taste
- Assemble your dish - place warm rice, then top with chicken, yogurt sauce then finally nuts and toasted pita. Enjoy!