👨‍🍳 Instructions

1. 1

   Prepare the Chicken Broth and Cook Chicken: Place the chicken pieces in a large pot. Cover with cold water (about 2 liters). Add the aromatic vegetables, a pinch of salt, and a few peppercorns. Bring to a rolling boil over high heat, then reduce heat to low, cover, and simmer gently for about 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and tender. Skim off any foam that rises to the surface during the first few minutes of boiling. Once cooked, remove the chicken from the broth, set aside, and strain the broth, reserving about 4 cups (approx. 1 liter) for the rice.

   ⏱️ 1 hour 15 minutes
2. 2

   Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 2 cups (approx. 500 ml) of the reserved chicken broth. Add salt to taste. Bring to a boil, then reduce heat to the lowest setting, cover tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it rest, covered, for 5 minutes off the heat.

   ⏱️ 20 minutes
3. 3

   Prepare the Crispy Bread: Tear the Egyptian bread rounds into bite-sized pieces (about 2-3 cm). Heat about 1-2 cm of vegetable oil or ghee in a large skillet or pot over medium-high heat until shimmering (around 175°C / 350°F). Carefully add the bread pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown and crispy, about 3-5 minutes per batch. Remove with a slotted spoon and drain on paper towels. Set aside.

   ⏱️ 15 minutes
4. 4

   Toast the Pine Nuts: In a small dry skillet, toast the pine nuts over medium-low heat, stirring constantly, until lightly golden and fragrant. This takes about 3-5 minutes. Be careful not to burn them. Remove from the skillet immediately and set aside.

   ⏱️ 5 minutes
5. 5

   Make the Garlic Yogurt Sauce: In a medium bowl, combine the plain yogurt, minced garlic, and lemon juice. Whisk until smooth and well combined. Season with salt to taste. If the sauce is too thick, you can add a tablespoon or two of the reserved chicken broth or water to reach a drizzling consistency.

   ⏱️ 10 minutes
6. 6

   Assemble the Fatteh: In a large serving platter or individual bowls, spread the crispy fried bread pieces evenly at the bottom. Drizzle about half of the garlic yogurt sauce over the bread, allowing it to soak in slightly. Next, layer the cooked rice evenly over the bread. Arrange the cooked chicken pieces on top of the rice. Finally, generously drizzle the remaining garlic yogurt sauce over the chicken and rice. Garnish with the toasted pine nuts.

   ⏱️ 10 minutes