CHICKEN FATTEH

What chicken pot pie is to the West, chicken fatteh is to Arabs - the most comforting dish that is easy to prepare, incredibly delicious and super fulfilling. It is also the best way to use leftover chicken!

INGREDIENTS

• 500g shredded chicken

For the yogurt mix:

• 1 1/2 cup yogurt

• 1/4 cup lemon juice

• 2 garlic cloves, minced

• Salt, to taste

For base and toppings:

• Chopped Arabic bread, toasted

• Toasted nuts (almonds, pine nuts), in ghee or olive oil

• Parsley, to top

PREPARATION

1. In the base of your serving dish, place a generous layer of the toasted bread.

2. Meanwhile, season the chicken with salt and pepper and boil for about 25 to 30 minutes, until cooked and tender. 

3. In a bowl, prepare the yogurt mixture by combining all the ingredients and mixing really well. If it’s too thick, add a little bit of water to thin it out. Taste and adjust seasoning to your preference. 

4. Once the chicken is ready, drain the water but reserve it in a bowl and set side to use later.

5. Shred the chicken, then in a pan, add a bit of oil and cook the chicken again, to give it a little extra flavor and punch. 

6. While in the pan, add a couple of tablespoons of the reserved water. Then remove from heat and add a tablespoon of the yogurt mixture to the chicken, mix to combine and set aside.

7. To assemble, add a couple of tablespoons of the reserved chicken broth over the toasted bread and mix slightly to give it a bit of flavor. Then add the layer of chicken over the bread, and finally top it all with the yogurt mixture.

8. Decorate with the toasted nuts and parsley.

Notes:
Many people prefer to add a layer of rice right before pouring the yogurt, and you can certainly do that, my personal preference is to go without. It is also much a much lighter dish without rice.

You can choose to keep the chopped bread untoasted, and leave it to soak all the juices. Personally, I love the crunch of toasted bread!