Chicken Fattah With Rice
- Dried lemon
- sticks Cinnamon
- leaves Bay
- Mixed spices
- Chicken stock
- Vegetable oil
- Lemon juice
- Roasted cashews
Start by adding the chicken off heat in a pot. Add dried lemon, cardamom, cinnamon sticks, paprika, bay leaves & mixed spices. Turmeric & curry.
Chicken stock or vegetable, I used chicken stock. Combine everything. On medium to high heat bring to a boil.
Starting to boil, cover and cook for 35-40 min until fully cooked. For the rice, heat vegetable oil in a pot. Add a cinnamon stick, cardamom & Bay leaves.
Allow to become fragnant about 1-2 min. The smell is all over the kitchen. Time to add the rice. Mix well. A pinch of salt. Mix again. Water level should be about 1cm higher than the rice not more. On low heat cook covered for 20-25 min.
Preparing the yogurt, add garlic, paprika, salt. Lemon juice, tahini. Mix, mix, mix. Mixed and ready (set aside)
Once chicken is fully cooked, remove from the pot. Keep the stock for plating and for future recipes. Skin removed and the chicken is shredded. In a bowl, add the chicken as desired quantity. Bread. The stock we cooked the chicken in. Mix gently and very well.
Transfer to the serving plate. A layer of rice. The yogurt mix. Spread evenly. Garnish with chopped parsley.
Roastes cashews and a drizzle of olive oil. Voila.
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