Chicken Fata Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR THE CHICKEN STOCK
1 medium chicken, cut into pieces
2 quarts water, enough to cover
1 bay leaf
1 onion, quartered
4 cloves garlic, crushed
salt
3 lemon, juiced
2 cardamom pods, ground to a powder
pepper
FOR THE RICE AND FATA
4 cups yogurt, low fat
1 tablespoon vegetable oil
1 large onion, chopped
1 cup basmati rice, rinsed and drained
1 teaspoon cinnamon
1 teaspoon allspice
salt and pepper
3 pita bread
4 cloves garlic, crushed
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Directions: |
Directions:The Stock: combine the chicken, water, bay leaf, onion, garlic, and salt to taste; bring to a boil. Skim off any foam and add lemon juice, cardamom, more salt, and pepper to taste. Simmer gently for 1h., until the chicken is very tender and almost falls off the bones. Remove the chicken and strain the stock. You may leave the stock in the fridge overnight to skim off the fat if wished. Set aside 1 1/2 cups of stock for the bread and the rest for the rice. Skin and bone the chicken and set aside.
Rice and Fata: Drain the yogurt (like making Labna) for an hour. Heat oil in the rice pot and saute the onion until tender. Add the rice, cinnamon, allspice, and salt and pepper to taste, cover by an inch w/ the chicken stock (add some water if it''s not enough). Bring to a boil, cover and cook on low heat for 15-20 min or until done. Open the pita bread and toast in the oven until brown and crisp.
Oil a baking dish and crumble the bread into it. Spread the rice over the bread and top w/ chicken pieces. Heat the remaining chicken stock and pour on enough to moisten the bread. Mix the yogurt w/ the garlic and spread on the chicken. Serve w/ the rest of the stock. |
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Number Of
Servings: |
Number Of
Servings:5 |
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