CHICKEN FATTEH
2 – 4
servings1
hourFettah is a Middle Eastern dish that’s pure, perfectly-spiced comfort food. Crispy pieces of pita bread are layered with fragrant basmati rice, tender chicken thigh meat and juices and chickpeas, all topped with a tangy yogurt sauce and crunchy pine nuts. We season the chicken thighs with warm, aromatic Harissa Extra Virgin Olive Oil and Ras El Hanout Spice Blend. The juices from the chicken drench the rice and pita crisps for a texture sensation that’s out of this world.
Ingredients
- For the Yogurt Sauce:
1 cup full fat Greek Yogurt
2 garlic cloves, minced
Juice of 1 lemon
- For the Pita:
2 pita, cut in wedges
[Harissa Extra Virgin Olive Oil]
salt
- For the Chicken:
6 bone-in, skin-on chicken thighs
salt
2 cups Basmati rice, cooked according to package directions
1 can chickpeas, drained and rinsed
1/4 cup toasted pine nuts
Fresh cilantro or parsley, for serving
Instructions
- Whisk together the yogurt sauce ingredients. Move to the fridge.
- Preheat oven to 375°F. Cut the pita into wedges. Drizzle with Harissa Extra Virgin Olive Oil and season with salt. Bake until the pita is browned and crispy. Set aside. Leave the oven set to 375°F.
- Season the chicken thighs on both sides with Ras El Hanout Blend. Place the slivered onion in the bottom of a roasting pan. Place the chicken on top of the onions, skin side up. Drizzle with Harissa Extra Virgin Olive Oil. Move to the 375°F oven.
- Roast the chicken for 40 mins or until an instant-read thermometer registers 160°F. Allow the chicken to cool until cool enough to handle. Remove the skin and discard. Remove the meat from the bones. Reserve the onions and drippings in the pan.
- Build the Fatteh by placing a few pita crisps in the bottom of the bowl. Top with rice and drizzle with the drippings fro the pan. Place shredded chicken on the rice. Top with chickpeas and more pita crisps. Drizzle with yogurt sauce. Top with pine nuts and parsley or cilantro.
