Chicken Fattah

Name: Chicken Fattah (Fattet Djaj)
Yield: Serves 4–6
Cuisine: Lebanon
Ingredients: 2 tablespoons pine nuts; 2 chicken breasts and 3 thighs, or 1 whole chicken; 2 cloves garlic, minced; 3 loaves khobez or Lebanese bread, cut into 1” squares; 1 whole nutmeg; 500 grams goat’s or Greek yoghurt; 5 tablespoons vegetable oil; 1 teaspoon salt; 2 cinnamon sticks

Fattet Djaj

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Amoul

By Amoul Oakes

Published 2008

About

There are two ways of making this dish; I find the simpler one much lighter and tastier. It is prepared with chicken that has been blanched in water, salt and spices.

Ingredients

2 chicken breasts and 3 thighs, or 1 whole chicken
2 ci

Asia
Lebanon
Side dish
Mediterranean

Method

Place the chicken in a pot, cover with water and bring to the boil. Using a small sieve or slotted spoon, remove the foam that collects on top.

Add cinnamon sticks, nutmeg and salt and reduce the fire to medium. Cover the pot and let the chicken simmer slowly for 25 minutes, or until the chicken is tender.

Meanwhile, put the yoghurt in a bowl and add the garlic. Mix well and set