Husniya's Chicken Fatteh (ACW Cooking Class March 2008)

Below is the recipe for Husniya's Chicken Fatteh which she shared with us on the March 22nd Cooking Class event. For pictures from this event go to our photo gallery.

We would like to recognize Pita King Bakery for sponsoring this event. We also appreciate the support provided by Dream Land Catering.

Husniya's Chicken Fatteh

Ingredients:

• 6 pieces of chicken (mixed dark (thighs) and white)
• 2 small onions
• half cup olive oil or Mazola oil
• 2 cups rice (basmati)
• 4 pieces of pita bread
• 10 cloves garlic
• juice of one lemon
• one large container of yogurt
• one tablespoon tahina
• 1 tsp salt & pepper, 2 tsp all spice, ½ tsp of cinnamon, ½ tsp cardamom
• ¼ cup parsley and/or slivered almonds and pine nuts for garnish

Directions:
Begin by preparing the chicken: cut off excess fat and chop into 2 inch pieces. Dice the onions and place onions and chicken into a large pot with ¼ cup vegetable oil add salt and pepper, cinnamon, all spice and cardamom , cook on medium high, stirring occasionally for 30-45 minutes until thoroughly cooked.

While the chicken cooks prepare the rice by soaking the rice for 5 minutes. Place the rice in a pot with 3 cups water and a tbsp of oil and salt, bring to a boil and then simmer on low for 20 minutes until cooked. Split the pita in half so it’s thin and cut into 1x2 inch strips. Sauté on high heat with veggie oil until brown and crispy. For the yogurt layer, mix the yogurt, tahina, salt and let it come to room temperature. Fry the almonds and/or pinenuts in a pan with a touch of oil until brown.

In a 9x13” pyrex dish, start with a thick layer of cooked pita, sprinkle with lemon juice and minced garlic, top with chicken, then the rice, followed by the yogurt and finally top with garnish. Enjoy, Bil Hanna Wal Shifa.