Fatteh Dajaj
Palestinian Chicken Fatteh
Fatteh Dajaj is a hearty and flavorful Palestinian dish consisting of layers of toasted pita bread soaked in chicken broth, fluffy rice, tender shredded chicken, and a creamy yogurt-tahini sauce, all topped with crunchy toasted nuts. It's a comforting and celebratory meal.
🧂 Ingredients
- 1.5 pounds Bone-in, skin-on chicken breast
- 6 cups Water
- 4 pods Cardamom pods
- 1 stick Cinnamon stick
- 2 leaves Bay leaves
- 1.5 cups Basmati rice
- 3 large Pita bread(cut into bite-sized pieces)
- 5 cloves Garlic cloves(minced)
- 2 cups Plain whole-milk yogurt
- 3 tablespoons Tahini
- 3 tablespoons Lemon juice
- 1.5 teaspoons Salt(divided)
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil(divided)
- 1/3 cup Slivered almonds or pine nuts(toasted, for garnish)
- 2 tablespoons Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 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
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
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
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.
💡 Tip: Ensure the garlic is finely minced or grated for a smoother sauce. - 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
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.
💡 Tip: Assemble just before serving to ensure the pita stays crisp.
💡 Pro Tips
- ✓For extra flavor, you can add a pinch of sumac to the toasted pita.
- ✓Some variations include a layer of cooked chickpeas.
- ✓The chicken broth is essential for moistening the pita and adding depth of flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use lamb or beef instead of chicken.
- Add a layer of cooked chickpeas between the rice and chicken.
- For a spicier version, add a pinch of red pepper flakes to the yogurt sauce.