Al-Ahram Weekly Online 29 Nov. - 5 Dec. 2001 Issue No.562
Published in Cairo by AL-AHRAM established in 1875		Current issue | Previous issue | Site map

Chicken fatta with yogurt

By Moushira Abdel-Malek

Ingredients:

4 boneless chicken breasts (diced)
1 cup cooked white rice
1 litre plain yogurt (whipped)
1/2 cup chicken stock
1 cup boiled cooked chickpeas
1 onion (whole)
3tsp crushed garlic
3 large pita bread loaves (cut in small squares)
2tbsp lemon juice
3tbsp fried pine nuts
4tbsp cream
butter + corn oil
salt + pepper + summaq + 2 cardamom pods

Method:

Heat some oil and butter in a cooking pan. Add the chicken dice in batches. Stir only to slightly brown. Add some salt, pepper and cardamom. Pour plenty of boiled water. Add the onion and bring to the boil. Cover and simmer until cooked. Strain chicken dice and reserve half a cup of stock. In a saucepan, add yogurt, cream, stock, lemon juice and a pinch of salt. Fry the bread and strain from oil. Place on paper towels. Arrange bread squares on serving dish. Add the rice evenly over bread. Put the yogurt mix saucepan over medium heat, stirring gently until well heated. In another small saucepan fry the garlic in a mixture of oil and butter, only until yellowish. Pour over heated yogurt mix, stirring it, and cover. Remove from heat and pour over rice and bread, mixing them gently. Sprinkle some summaq on top. Sprinkle the pine nuts (could be substituted with almonds), then put the chicken cubes on top and serve.

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