Chicken Fatteh

Ingredients

Chicken and rice

• 1 whole chicken, cleaned and soaked in vinegar, olive oil, lemon and salt for at least two hours
• Stock spices: 4 bay leaves, 4 cinnamon sticks, 10 cardamom pods, 10 cloves, a pinch of nutmeg, 1 chopped onion, 2 garlic cloves, 1 packet Knorr powder, 10 black peppercorns
• 3 Arabic pita breads, cut into squares
• 1/2 cup Egyptian rice and 1/2 cup basmati rice
• Salt
• 1/4 cup vegetable oil

Yogurt sauce

• 3 cups yogurt
• 3/4 cup tahini
• 3 large garlic cloves, crushed
• Salt
• Lemon

Garnish

• 1 tbsp ghee
• Almonds
• Pomegranate seeds and parsley

Method

1. After soaking, wash the chicken and put it in cold water until the foam rises. Skim it off and change the water.
2. Add the aromatics and spices and simmer the chicken for an hour and a half, or until fully cooked.
3. Let it cool well.
4. Fry the soaked rice in the oil, add chicken stock to 1 cm above the rice, add salt after tasting the stock and lower the heat until cooked.
5. Fry the bread.
6. Mix the yogurt, tahini, lemon, garlic and salt and taste.
7. Remove the bones and shred the chicken. Keep the stock.
8. Layer the bread in a serving dish, then the rice, then a cup of chicken stock, then the chicken, then the yogurt. Garnish with parsley, pomegranate seeds and a little shredded chicken.
9. Fry the almonds in the ghee and pour over the fatteh.