🍗 Chicken fatteh
Chicken fatteh layers toasted bread and spiced rice with tender shredded chicken, then covers everything with a garlicky yogurt and tahini sauce and a handful of toasted almonds. It combines crunchy, soft and creamy textures in one dish. Served warm on a large platter, it is a popular choice for Ramadan iftars and family lunches.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g chicken pieces
- 250 g rice
- 1 large pita, cut into squares and toasted
- 400 g plain yogurt
- 2 tbsp tahini
- 2 garlic cloves, crushed
- 30 g almonds, slivered and toasted
- Allspice, cinnamon, bay leaf, salt
Method
- Simmer the chicken with bay leaf, allspice, cinnamon and salt for 40 minutes; shred the meat and keep the broth.
- Cook the rice in 500 ml of the broth.
- Whisk the yogurt with tahini, garlic and salt.
- Layer the toasted bread, moisten with a little broth, add the rice and chicken.
- Spoon over the yogurt sauce and top with the almonds.
How to make it lighter
- Use skinless chicken breast and remove the fat from the broth.
- Swap part of the rice for extra chicken to raise the protein share.
- Keep the almonds to a 10 g sprinkle per plate.
History
Fatteh dishes are made across Syria, Lebanon, Palestine and Jordan, and the chicken version is a common way to turn a boiled chicken and its broth into a festive meal. It appears on home and restaurant tables throughout the Levant and the Gulf.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →