Fattet Djaj (Layered Chicken Platter)


• 1 rotisserie chicken, shredded

• 3 pita breads, cut into small squares

• Vegetable oil for frying

• 3 cups cooked rice

• 2 cloves of garlic, mashed

• 2 cups plain yogurt

• 1/4 cup tahini

• Juice 1 lime

• Salt and pepper

• 1/2 cup toasted sliced almonds to garnish (you can also substitute for pistachios or pine nuts or do a blend of all of those)

• Chopped parsley to garnish

• 1/2 tsp cinnamon (optional)



1. Start by heating the vegetable oil, over medium heat, and frying the pita squares (stale works better than fresh) until golden and crispy. Transfer to a plate lined with paper towel to soak the extra grease. Reserve.

2. Prepare the sauce by combining the mashed garlic and the yogurt. Whisk until smooth. Add the tahini while whisking and, finally, the lime juice. Season with salt and pepper and reserve. (Refrigerate if not using right away!)

3. Make sure your shredded chicken and rice are warm before assembling the Fattet Djaj and work quickly so everything is still warm when you serve it.

4. In a big casserole or serving platter, start with the pita squares, evenly distributed in a single layer.

5. The next layer is the rice and finally 2/3 of the chicken mixture.

6. Top with the yogurt sauce and the remaining chicken and finish by sprinkling the toasted nuts, the chopped parsley and the cinnamon (if using). You can also sprinkle some freshly cracked black pepper on top of everything.

7. Serve warm.


Lara Kh.