Mains

Fattet Djej (Chicken Pita Yoghurt Bake)

Fattet Djej is a dish I started making when I met my husband. It is Palestinian & so good. We usually make Fattet Hummus (no chicken, only chickpeas) and we serve it as a side dish but this Fatte can be served as a Main Dish.  The below recipe was inspired by Palestine on a Plate (www.palestineonaplate.com). I added some spices (7 spices mix) , a bit more meat (500 g instead of 250g), a bit more rice. (3 cups instead of 2) and lots of garlic. ( 8 cloves instead of 3). No almonds in my recipe too, only pine nuts. Let me know what you think when you try the recipe!

Preparation Time: 20 minutes
Cooking Time: 1 hour
Serves: 6 people

Ingredients: 

  • 1.1 Kg Whole Chicken
  • 10 Cardamom Pods
  • 1 Onion, cut into quarters
  • 500 g Minced Lamb
  • 2 tbsp Nutmeg
  • 2 tbsp 7 Spices
  • 2 tbsp Cinnamon
  • 3 cups Egyptian Rice
  • 4 cups Yoghurt (1 Kg)
  • 8 cloves Garlic
  • 2 Green Chillies
  • Juice of 1 Lemon
  • Bunch of Parsley
  • 100 g Pine Nuts
  • 2 Big Arabic Bread
  • 1 L of Water (maybe more to cover the chicken) & 3 3/4 cups to cook the rice
  • Some Olive Oil
  • Some Vegetable Oil
  • Salt & Pepper to taste

Directions: 

  1. Start by cutting all veggies – cut the chillies in small pieces, chop the parsley, cut the onions into quarters & mince the garlic.
  2. Put the chicken in a pot with the cardamom pods and the onion. Cover with water and cook for 1 hour on medium heat. Once cooked, pull the meat & keep the stock.
  3. Meanwhile, in a pot, heat some olive oil. Once heated, brown the minced meat. Add the cinnamon, nutmeg & seven spices while cooking.
  4. Once brown, add the rice and toast it for 1 minute. Add 3 cups & 3/4 cup of water & let the rice cook.
  5. Make the yoghurt sauce – add yoghurt, lemon juice, chillies, salt to taste & a bit of the chicken stock to make the yoghurt runny enough.
  6. Cut the Arabic Bread into squares. Heat vegetable oil & fry the bread until golden.
  7. Start Layering – Arabic bread first, the yoghurt, the chicken then the rice.
  8. Decorate with parsley & pine nuts. Serve & enjoy!

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