You NEED To Try These 17 Minute Chicken Fatteh Bowls

By Middle Eats · 17 min

Ingredients

Instructions

1. Fry or bake the pitta chips: cut the bread into 1 inch squares; for frying, fry in batches in hot oil for 30 seconds and drain on paper towels; for baking, coat in salt, pepper and olive oil and bake at 180°C for 8 minutes, flipping halfway. Season with salt and pepper while hot.
2. Make the stock: melt the butter in a pot, add the mastic and, once melted, add the other spices and toast until fragrant.
3. Quarter the onions, crush the garlic, add both to the pot and sauté for a few minutes.
4. Add the chicken, sear on all sides, then cover with plenty of water. Add the salt and bring to a light boil, skim off the scum, then simmer over medium heat for 25 to 30 minutes.
5. Remove the chicken when tender and tear it into large pieces.
6. Make the rice: melt the butter in a pot, add the mastic and fry the washed rice in the butter for a few minutes.
7. Add enough stock to cover the rice by 1 cm, then add the drained chickpeas and the salt and bring to a boil.
8. Boil covered with a lid until the liquid drops below the rice, then lower to low heat and steam for 20 minutes. Fluff with a fork and turn off the heat.
9. Make the tahini sauce: mix the tahini and yoghurt in a bowl until smooth, add the lemon juice, salt, pepper, cayenne and spices, then thin with chicken stock or water.
10. Assemble: put pitta chips in a bowl, pour over a little stock, mix, then move the chips to another bowl. Add tahini sauce, rice, more sauce, then the chicken, finish with more sauce and garnish.

Summarized from Middle Eats's video. Watch it for the details.

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GarlicOnionLemonRiceYoghurtChickenBreadChickpea