Meg Makes: Easy, savory recipe for Chicken Fatteh

Meg Makes: Easy, savory recipe for Chicken Fatteh

This fall, Rob and I have been experimenting with recipes from The Lebanese Kitchen, and have had great results with every recipe we've tried.

This easy recipe for Chicken Fatteh is a delicious, different take on preparing boneless, skinless chicken breast. It's not too work intensive but has such amazing flavor, it just seems special.

Blog PhotoThis recipe calls for three of my favorite spices, which are also used in Chai tea. It will smell like chai as the chicken poaches on your stovetop, but the end result is wonderfully savory and doesn't taste like something you'd find in a coffee shop, thank goodness.

I made it without the pine nuts and pita bread, but next time, I'll plan better in order to have these ingredients on hand. I'm thinking homemade pitas could be the best possible thing for this dish.

Chicken Fatteh

Preparation time: 20 minutes

Cooking time: 50-55 minutes

Serves four

1 cinnamon stick

6 cardamom seeds

4 cloves

3 skinless, boneless chicken breasts

1 tablespoon olive oil

1 onion, sliced

2 garlic cloves, crushed

1 teaspoon paprika

¾ cup pine nuts, toasted

2 pita breads, toasted

salt and pepper

For the yogurt sauce:

1 cup plain yogurt

2 garlic cloves, crushed

2 tablespoons chopped mint

2 tarragon sprigs, chopped

Bring a pan of water to a boil and add the cinnamon stick, cardamom seeds and cloves. Reduce the heat so the surface of the water is barely bubbling, add the chicken and paoch for 45 minutes or until very tender.

Lift out the chicken with a slotted spoon and let cool, then shred into bite-sized pieces. Heat the oil in a skillet or frying pan, add the onion, and cook over low heat, stirring occassionally, for five minutes until softened. Add the garlic and cook for another minute, then stir in the shredded chicken and paprika and season well with salt and pepper.

Cook for a few minutes until heated through, then transfer to a warm serving dish. Mix together all the ingredients for the yogurt sauce and spoon it over chicken. Sprinkle with pine nuts. Cut the toasted pita breads into squares, put them on top of the dish and serve.

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