Chicken fatteh (Fatteh dajaj) from Christopher Kimball's Milk Street Magazine, May/Jun 2023 (page 17)

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Notes about this recipe

  • anya_sf on June 21, 2023

    Feeling lazy, I used pita chips rather than toasting fresh pita, so the bread lacked the spice it would have had. I tried to compensate by adding more spice in the rice (ones mentioned in the article: saffron, onion powder, dried mint); tasted on its own, the rice was over-seasoned, but mixed with everything else, it was fine. I substituted cilantro for parsley. Since the article mentions skinless chicken, I used that, browning it less. Overall, this was pretty good, but we didn't love it. The sauce was too thick to drizzle (I used Greek yogurt), so I dolloped it on top. Bites with sauce were quite good, but bites without were rather dry. So definitely thin the sauce to make it drizzleable. Served with cucumber-tomato salad, a nice complement. Not sure how it would serve 6-8 - maybe as an appetizer?

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