Fattet D'jaj

READY IN: 2hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    pieces pita bread
  • 14
    cup peanut oil
  • 3
    cups yogurt, plain full-fat
  • 12
    garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken
  • 1
    whole chicken, about 1 kilogram
  • 3
    tablespoons peanut oil
  • 3
    lemons, juice of
  • 3
    tablespoons butter, clarified
  • 2
    cups rice, shortgrained, presoaked and drained
  • 12
    teaspoon turmeric
  • 4
    cups water
  • 14
    cup pine nuts, toasted
  • 14
    cup pistachios, toasted
  • 14
    cup almonds, toasted
  • sea salt, to taste
  • pepper, to taste
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DIRECTIONS

  • Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
  • Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
  • Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
  • Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
  • Prepare the garnish: Combine the 3 types of toasted nuts.
  • Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.
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