👨‍🍳 作り方

1. 1

   Cook the chicken: In a large pot, combine chicken breasts, water, cardamom pods, cinnamon stick, and bay leaves. Bring to a boil, then skim off any foam. Reduce heat, cover, and simmer for 25-30 minutes, or until chicken is cooked through. Remove chicken, let cool slightly, then shred. Reserve about 1.5 cups of the chicken broth.

2. 2

   Prepare the rice: Rinse the basmati rice until the water runs clear. In a saucepan, combine the rinsed rice with 1.5 cups of reserved chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes, or until liquid is absorbed. Let stand, covered, for 10 minutes, then fluff with a fork.

3. 3

   Toast the pita: While the rice cooks, spread the pita pieces on a baking sheet. Drizzle with 1 tablespoon of olive oil and toss to coat. Toast in a preheated oven at 350°F (175°C) for 8-10 minutes, or until golden and crisp. Alternatively, toast in a dry skillet over medium heat.

4. 4

   Make the yogurt sauce: In a medium bowl, whisk together the yogurt, tahini, lemon juice, minced garlic, 1 teaspoon salt, and the remaining 1/4 teaspoon black pepper until smooth. If the sauce is too thick, add a tablespoon or two of water.

   💡 プロのコツ: Ensure the garlic is finely minced or grated for a smoother sauce.
5. 5

   Toast the nuts: In a small dry skillet over medium heat, toast the slivered almonds or pine nuts until lightly golden and fragrant. Watch carefully to prevent burning.

6. 6

   Assemble the fatteh: Spread the toasted pita pieces in the bottom of a large serving platter or individual bowls. Spoon the cooked rice over the pita. Top with the shredded chicken. Drizzle generously with the yogurt-tahini sauce. Garnish with toasted nuts and chopped fresh parsley.

   💡 プロのコツ: Assemble just before serving to ensure the pita stays crisp.