Fatteh / Chicken With Yoghurt And Chickpeas Recipe

Posted on
 in Arabic and dish is called fatteh because the first layer of this composite dish is mad Fatteh / Chicken with Yoghurt and Chickpeas Recipe

Serves 4

Fatta means “break into pieces” in Arabic and dish is called fatteh because the first layer of this composite dish is made of broken up pieces of toasted or fried pita bread. There are many variations of fatteh, but the broken pieces of bread and the yoghurt topping are a constant theme.

Ingredients

1 medium chicken (about 1.5 kg)
2 Adonis cinnamon sticks
1 tbsp coarse sea salt
400g net weight ready-cooked chickpeas (from a tin or glass jar)
1 large pita bread, opened and toasted
40g unsalted butter
60g pine nuts
2 garlic cloves, peeled and crushed (or ¼ tsp of Adonis garlic powder)
900g plain full fat yoghurt

Cooking instructions

Put the chicken in a sauce pan. Add 1.2 liters water and place over medium heat. As the water is about to boil, skim the surface clean. Add the Adonis cinnamon sticks and salt. Cover the pan and boil gently for 45 minutes to 1 hour, or until the chicken is cooked through.

Rinse the chickpeas well. Drain and add to the chicken. Set aside.

Melt the butter in a frying pan and saute the pine nuts, stirring constantly until golden brown. Remove with a slotted spoon onto a double layer of kitchen paper.

Mix the crushed garlic with the yoghurt. Add salt to taste and set aside. Break the toasted bread into bite-sized pieces and spread over the bottom of a serving dish.

Remove the chicken from the stock. Take the meat off the bone, discarding the skin, and shred into bite-sized pieces. Spread over the bread. Remove the chickpeas with a slotted spoon and spread over the chicken. Sprinkle with a little stock and spoon the yoghurt all over. Garnish with the sauteed pine nuts. Serve immediately.

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *