Chicken Fattee
This Lebanese dish is a brilliant way of pulling together the odds and ends in the fridge and store cupboard to create something spectacular.
Serves 6
Ingredients
1 x 1.5kg chicken
3 pitta breads
25g unsalted butter
1 tbsp. ras el hanout spice blend (available in supermarkets)
1/2 tsp. chili flakes
300ml tomato passata
1 tbsp. red wine vinegar
Pinch of sugar
300g Greek yoghurt
1 clove garlic, crushed to a paste
300g basmati rice
1 tin of chickpeas, drained
1 stick of cinnamon
600ml chicken stock
A good handful of fresh coriander, roughly chopped
1 shallot, peeled and finely sliced
A small handful of pomegranate seeds
Lurpak® Cooking Mist
Salt and pepper
Method
Preheat the oven to 220°C
Season the chicken all over with salt and pepper, spritz a few times with cooking mist, and put in the oven. Roast for 15 minutes, then turn down the heat to 190°C and roast for another hour, spritzing every now and then with the mist
Meanwhile, lightly toast the pitta bread and halve through the middle to give you 6 thin pieces of pitta. Spray with Lurpak® Cooking Mist and bake in the oven for 10 minutes until crisp
Melt the butter in a medium pan and add the spices. Stir for a minute or so, and then add the tomato passata, vinegar and sugar. Season with salt and pepper and simmer for 15 minutes, stirring occasionally, until thickened to create the sauce. Taste for seasoning and keep warm for now
Beat the garlic into the yoghurt along with a pinch of salt. Set aside
When the chicken is done, rest in a warm place. Meanwhile, put the rice, chickpeas, cinnamon and stock in a saucepan. Bring to a boil, stirring to break up the rice, then cover and simmer gently for 12 minutes, without removing the lid.
Take off the heat but don’t remove the lid, and leave for another 5 minutes. Carve the chicken in the meantime. Now uncover the rice
Put a pitta crisp on each plate. Top with a spoonful of the rice, then with some roast chicken. Dress with the garlic yoghurt and the sauce, garnish with sliced shallot, coriander and pomegranate seeds, and serve
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