Ingredients
For the stock:
- 2 chicken breasts
- 1 quartered onion
- 1 bayleaf
- 1 tablespoon whole peppercorns
- 1/2 teaspoon turmeric
Yoghurt Sauce:
- 2 crushed garlic cloves
- 4 tablespoons tahini
- 1/4 cup water + 1/4 cup reserved stock
- 1.5 cups Greek style yoghurt
- Juice of one small lemon
- Pinch of salt
Additional Ingredients:
- 1.5 loaves of Lebanese pita
- 1 cup basmati rice
- 1 heaped tablespoon of ghee or butter
- 1/3 cup pine nuts
Method
For the chicken:
- First sear off the chicken in olive oil on both sides, add the aromatics & water to cover. Bring to the boil for approx 25min or until chicken is cooked through.
- Remove chicken & shred. Reserve 1.5 cups of stock for the rice + 1/4 cup extra to add to the sauce (optional).
For the bread:
- Rip or cut the pita into bite sized pieces. Toast to your liking. You can fry, airfare or bake. Set aside in the bowl you'd like to make your fatteh in.
For the rice:
- Make the rice using the absorption method, add stock to the rice with a pinch of salt & bring to the boil. Cover & reduce heat to lowest for 15min.
For the yoghurt sauce:
- Crush garlic & add to a jug with a pinch of salt. Add the tahini, lemon juice, yoghurt & stock to loosen the mixture & whisk well.
To assemble:
- Assemble Fatteh by layering the pita with a pinch of salt, layer of rice, layer of chicken & drizzle sauce. Top with toasted pine nuts in butter. Serve immediately.
