<\/p>\n
1 chicken breast or half a chicken<\/p>\n
1 onion<\/p>\n
2 cloves garlic<\/p>\n
4 tbs oil<\/p>\n
1 kg salt<\/p>\n
\u00bd tsp pepper<\/p>\n
1 tsp cumin<\/p>\n
1 bay leaf (vagia)<\/p>\n
A little allspice<\/p>\n
\u00bc tsp turmeric for yellow color (optional)<\/p>\n
2 cups yellow parbroiled or long grain rice<\/p>\n
6 cups of chicken broth<\/p>\n
\u00bd \u00a0cup of blanched almonds<\/p>\n
3 Arabic pita bread<\/p>\n
Oil for the pan<\/p>\n
3 cloves garlic<\/p>\n
2 cups of yogurt<\/p>\n
1 cup chicken broth<\/p>\n
Put the chicken in a medium saucepan to get a boil. Once it boils, discard it and wash the chicken and the pot<\/p>\n
cut the chicken in 4 and put it back in the pot<\/p>\n
add the onion cut in 4, the garlic, oil, salt, pepper, cumin, allspice and add enough water to cover the chicken well<\/p>\n
Boil the chicken for an hour so that it is well cooked or half an hour in the pressure cooker<\/p>\n
Put the almonds in a small saucepan with a little water to cover them and as soon as they boil, strain them and peel them and cut them in half and in half again long and narrow<\/p>\n
fry them in a little oil, set them aside<\/p>\n
In a bowl, cut the pita bread into small pieces and fry them in the same oil as the almonds (careful they burn quickly) and put them in a bowl on paper towel for the oil.<\/p>\n
Once the chicken is cooked, take it out of the water and with a fork or your hands separate it into small pieces<\/p>\n
Put it in a pan that will have a little oil (just to cover the bottom). Add a little salt, pepper, cumin and set aside to make the rice<\/p>\n
For the rice .. Strain the chicken broth, keep a cup <\/u>of broth for the sauce in a bowl separate and put another 6 cups of broth in a saucepan if the broth is not enough, add water<\/p>\n
Once it boils, put it on low and add the rice and turmeric. Stir and cover the pot for about 25 to 30 minutes to completely absorb the water<\/p>\n
Sauce<\/b><\/p>\n
Add to the cold broth that we had kept the grated garlic and yogurt and beat them well with a fork or use the whisk. Put in the refrigerator to keep cold.<\/p>\n
Put the pan with the chicken to fry a little to warm it up<\/p>\n
In a large platter put ..Half the rice down, then all the chicken on top,\u00a0 the almonds and the rest of the rice on top to cover like a cake so the inside doesn\u2019t show and a few pita chips on top.\u00a0 The rest on the side in another bowl.\u00a0 Don\u2019t forget the Sauce everyone can put as much as they want on their plate.<\/p>\n
**<\/strong> This dish can also be made with leftover chicken and rice!<\/p>\n","protected":false},"excerpt":{"rendered":" Chicken Fatteh is a classic Middle Eastern dish! Its an amazing combo of flavours! With crunchy pita bread and a smooth yoghurt dressing!<\/p>\n","protected":false},"author":1,"featured_media":1513,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[198],"tags":[357,402,708,712,706,654,710,243,384],"class_list":["post-1515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-maindish_en","tag-almonds","tag-chicken","tag-crunchy","tag-family-dinners","tag-leftovers","tag-middle-east","tag-pitas","tag-rice","tag-yoghurt"],"yoast_head":"\n