Friday, October 14, 2011

Chicken fattee with rice, crispbread and yogurt

Chicken fattee is a Lebanese layered dish. It's takes at least two hours to prepare. The best approach is to think in layers. The bread and yogurt can be cold, the rest of the layers need to be warm. Eat with your hands.

Layer 1 (crispbread)

Coat Lebanese flatbread with some melted butter and bake in the oven for 10 minutes until the bread is crispy. Cut like a pizza in triangles. If you can't find flatbread, slice pita bread in half.

Layer 2 (rice)

Melt butter over a medium heat, add a cinnamon stick (or powder) and onion. Fry for 10 - 15 minutes. Add pre-soaked rice, water (200 ml for 100 gram of rice) and chickpeas. Boil, add salt and simmer until the rice is done.

Layer 3 (chicken and gravy)

The chicken takes the most time to prepare, so start with the chicken. Rub the chicken with olive oil, season with black pepper, salt and ground cloves. Bake in the oven for about 75 minutes. Take out of the oven and cool. Take the meat off the bone and slice into smaller peaces.

Deglaze the roasting tray - pour off most of the oil - with about 150 ml water.

Layer 4 (aubergine)

Cut an aubergine in small pieces, toss with salt and let sit for one hour. Rinse the salt off and pat dry. Fry the aubergine in olive oil until it's soft and light brown.

Layer 5 (tomato sauce)

Heat olive oil in a frying pan and fry sliced garlic until light brown. Add a cinnamon stick and a can of plum tomatoes, simmer for half an hour, then season with salt and pepper.

Layer 6 (yogurt)

Mix Greek yogurt and crushed garlic with salt.

Layer 7 (seasoning)

Chopped flat-leaf parsley and warm toasted pine nuts.

Assemble the dish.

Layer the crispy bread:

Add a layer of rice:

The chicken pieces:

Spoon some gravy over the chicken:

The aubergine:

Add a layer of tomato sauce:

Dot some yoghurt over the tomato sauce:

Finish with the flat-leaf parsley and pine nuts:
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