Chicken Fatteh

Ingredients

Arabic bread 3 standard size (small)

Chicken thighs 4

Chicken stock 500mls

Onion cut into quarters

Youghrt 500 g

Tahini 4 tbs

Garlic 2-3 cloves

Lemon

Salt

Pepper

Parsley chopped 4 tbs

Pine nuts

Paprika

Preparation method according to Syrian foodie

1- Start by cooking the chicken and making your stock. Wash the chicken thighs, cover with water and bring to boil. Add the onion and Salt and pepper, turn down the heat and let simmer slowly for 45 – 60 min. don’t use carrot, use two cloves and two cardamoms. When cooked.

2- remove the chicken and let cool down.

3- Strain your stock and return to very low heat till you are ready to use it.

4- Shread your Arabic bread into one inch pieces.

5- Remove the chicken meat from the bone and shred to bite size.

6- Add youghurt, tahini, crushed garlic, squeeze of lemon and salt and mix together to make your topping. Add more or less tahini as you like.

7- The amount of stock varies on how fresh your bread is. The amounts I used (500mls stock and 3 standard size loafs) worked fine with fresh bread.

8- To make the dish put the bread and the chicken in a deep bowl. Add one third of the youghurt sauce and the stock and mix together. Spoon the rest of the youghrt topping and spread evenly on top.

9- Garnish with parsley, roasted pine nuts and paprika and serve immediately.

 

H.Zoghib