| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 450 | 15g | 3g | 50g |
| sugars | fibre | protein | salt |
| 5g | 3g | 30g | 1.5g |
Why I Love Egyptian Chicken Fattah with Rice and Yogurt
Chicken Fattah with Rice and Yogurt is a dish that resonates deeply with me, not just because of its rich flavors but due to its endearing cultural significance. When I first encountered this Egyptian classic, I was immediately drawn to its unique combination of ingredients and the layering of textures. This recipe provides a beautiful balance of flavors and, like so many Middle Eastern dishes, it’s designed to be shared and savored leisurely.
A Flavorful Journey
From the crispy pita bread base to the succulent chicken and the creamy yogurt topping, Chicken Fattah with Rice and Yogurt is a symphony of flavors. The fragrant spices – cumin, coriander, cinnamon, cardamom, and paprika – create an aromatic experience that brings back memories of both Southern and West African kitchens. This dish, much like a comforting Southern casserole or a spicy Nigerian jollof rice, holds a warm place in family gatherings and communal feasts.
Similar Dishes and Pairings
Much like the Moroccan Chicken Tagine with its blend of spices and meats, Chicken Fattah with Rice and Yogurt offers a rich palate of tastes that is both comforting and exhilarating. The yogurt sauce is reminiscent of Greek Tzatziki, adding a cool contrast to the warmth of the spices.
This dish pairs wonderfully with other Middle Eastern delights like tabbouleh or fattoush salad, adding a fresh and tangy touch to the meal. If you’re seeking a more Southern pairing, consider serving it with collard greens or cornbread to enhance the cultural fusion on the table.
Special mention goes to Egyptian chef Dina Mousawi whose innovative fusion recipes inspired me to explore the depths of Chicken Fattah. Her book, “Pomegranates & Pistachios”, brims with heritage and innovation, making it a worthy addition to any culinary library.
In the end, Chicken Fattah with Rice and Yogurt is more than just a meal; it’s an experience. Each bite is a tribute to the rich heritage and culinary traditions that bridge continents and cultures, bringing a sense of unity to the dining table. It’s a delightful dish that invites you to sit back, indulge, and share with those you love.
What You’ll Need
- 6 large chicken breasts
- 2 cups basmati rice
- 1 large loaf of pita bread
- 3 cups plain yogurt
- 2 garlic cloves, minced
- 1 tablespoon white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, finely chopped
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 4 tablespoons freshly chopped parsley (for garnish)
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Method
Step One
Begin by marinating the chicken breasts. In a large bowl, combine 1 teaspoon of ground cumin, coriander, cinnamon, cardamom, paprika, salt, and pepper. Rub the mixture evenly over the chicken breasts and let marinate for at least 30 minutes.
Step Two
Preheat a grill or grill pan over medium-high heat. Drizzle 2 tablespoons of olive oil over the chicken and grill for 6-7 minutes on each side, or until fully cooked. Remove from the grill and let rest, then slice into strips.
Step Three
Cook the basmati rice according to the package instructions. Set aside once cooked.
Step Four
Preheat your oven to 350°F (175°C). Cut the pita bread into bite-sized pieces and spread them on a baking sheet. Drizzle with 1 tablespoon of olive oil and bake until golden and crispy, about 10-15 minutes.
Step Five
In a large skillet, heat the remaining olive oil and the butter over medium heat. Add the finely chopped onion and sauté until golden brown. Stir in the minced garlic and cook for an additional 1-2 minutes.
Step Six
Add the chicken broth and tomato paste to the skillet, stirring to combine. Bring to a simmer and let cook for 10 minutes. Add the grilled chicken strips and cook for another 5 minutes until the flavors meld.
Step Seven
In a large mixing bowl, combine the plain yogurt with the white vinegar. Season with salt and pepper to taste.
Step Eight
To assemble, layer a large serving dish with the crispy pita bread pieces at the bottom. Spoon the cooked basmati rice over the pita. Pour the chicken and broth mixture over the rice and finally top with the yogurt sauce.
Step Nine
Garnish the dish with freshly chopped parsley and serve immediately. Enjoy your Chicken Fattah with Rice and Yogurt!
