Photograph of the finished Fatteh chicken

Middle East · Bánh mì dầm cơm gà xé hạnh nhân

Fatteh chicken

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pita bread Pita bread 4.8
  • Photograph of Chicken breast Chicken breast 3.1 lb
  • Photograph of Basmati rice Basmati rice 1.1 lb
  • Photograph of Unsweetened yogurt Unsweetened yogurt 1.6 lb
  • Photograph of Sliced almonds Sliced almonds 6.3 oz
  • Photograph of Unsalted butter Unsalted butter 6.3 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Herbs Herbs 3.5 oz

Method

  1. 1 Simmer the chicken with cinnamon, star anise, and cardamom for 35 minutes, then shred the meat and reserve the broth.
  2. 2 Cook basmati rice in chicken broth until the grains are fluffy.
  3. 3 This version has a layer of rice in the middle and shredded chicken on top, unlike the chickpea or eggplant versions.
  4. 4 Bake the pita bread until crispy, then crumble it and place it at the bottom of a deep baking tray.
  5. 5 Pour a ladle of hot broth over the rice cakes until they are just soaked but not soggy, then layer the rice on top.
  6. 6 Arrange the shredded chicken on top, then drizzle with garlic yogurt, melted butter, and roasted almonds.

With an appliance

  • Pressure cooker 45 min

    Replace step 1: high-pressure simmer the chicken for 12 minutes, then release the pressure and shred the meat as usual.

Start cooking