1 large Arabic pita bread

1 whole chicken cut up into four pieces. You may use only breast meat.

1 small onion or 100g cut cubes. You may add some MAGGI cubes if you like.

1 tablespoon cardamom

1 cup cooked white rice. preferably Egyptian rice.

For the yogurt sauce:

2 cups yogurt-You may use low fat yogurt.

4 minced garlic cloves

Optional for garnish:

toasted pine seeds, and/or almonds

1 tablespoon parsley


 Toast the Arabic bread, cut into small pieces, toasted. place in a large serving deep dish.

Seal chicken with little oil from all sides. Add water, bring to boil and skim froth as it appears, add onion, salt and cardamom. Cook for 50 minutes, or until chicken is falling off of the bones.

Remove meat pieces from bones and set aside. Reserve the chicken stock. 

Add lemon juice and minced garlic to the bread. Pour some of the chicken stock over the toasted bread. Spoon the rice over the bread, if needed, add more broth. combine all ingredients for the yogurt and pour over the rice, then place the chicken meat pieces over the yogurt.

Garnish with toasted nuts and sprinkle parsley over. Serve immediately.


 Butheina Alnounou                                                                                                        This email address is being protected from spambots. You need JavaScript enabled to view it.