Main/Salads

Chicken Fatteh

Marked for Revision Not Updated for Ages Time: 1 hr Yields: serves Cost: $6.59 per serve Difficulty: 6/10

Cooked with Claudia in Eastwood, from The Mediterranean Dish. A maybe questionable adaptation of the real thing. Fatteh means crumbs, using days old pita and other leftovers to make this style of meal. The chicken ends up stringy, recommend eating in the sunshine (Ironic as apparently it’s a popular Ramadan meal).

Ingredients

    simmer

  • Chicken breast 500 grams (2-3 whole)
  • Salt to taste
  • Apple cider vinegar 1 tbsp
  • Bay leaves 2 whole (dried)
  • Cinnamon sticks 2 whole (sticks)
  • Cardamom pods 4 whole
  • Whole cloves 6 whole
  • Water to cover

    • toast

  • Pine nuts 0.5 cups
  • Sliced almonds 0.5 cups

    • fry

  • Olive oil to taste
  • Brown onions 1 whole
  • Garlic 3 cloves
  • Paprika (smoked) 1 tsp
  • Sumac 1 tsp

    • yoghurt sauce

  • Yoghurt 1.5 cups
  • Garlic 2 cloves
  • Mint 0.5 cups (chopped)
  • Salt to taste

    • salad

  • Tomato (Roma) 6 whole (3 cups)
  • Cucumber 1 whole (large)
  • Red onion 0.5 whole
  • Parsley 5 sprigs (0.5 cup)
  • Salt to taste
  • Sumac 1 tsp
  • Olive oil 2 tbsp
  • Lemon (juiced) to taste
  • Pita bread 2 whole (loaves)
  • Parsley to garnish

Steps

  1. Add the simmer ingredients to a medium pot (just big enough to lay the chicken flat), adding water to 1 inch above the chicken. Bring to a boil on medium-high heat.
  2. Skim foam from top of pot, cover and simmer on low for 15-20 minutes.
  3. Chop salad veggies, toss with other salad ingredients. Add lemon juice to preference.
  4. In a small pan on low heat, toast the pine nuts until aromatic. Do the same for the almonds. Nuts should fit in a single layer in pan.
  5. Remove chicken, discard liquid. Leave to cool.
  6. Using a fork, split the chicken into bite-sized chunks.
  7. Slice brown onion and garlic thinly.
  8. In large pan on medium heat, warm 2 tbsp oil. Add onions and fry for 4 minutes.
  9. Add garlic, fry for 1 minute.
  10. Add chicken, paprika, sumac and salt. Stir well and fry for 5-7 minutes.
  11. Garnish chicken with parsley. Take salad, frypan and pita bread to table.