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1
Place chicken in large pot with enough salted water to barely cover it.
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2
Cook over medium heat until almost done, about 3/4 hour.
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3
In a separate pan, cook enough rice for 6 large servings.
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4
In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
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5
Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
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6
Heat until it almost comes to a boil and thickens slightly.
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7
Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
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8
Cover a large platter with the pita bread.
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9
Mound the rice in the center to form a pyramid.
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10
Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
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11
Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
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12
Serve warm and eat with your hands.
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13
Helpful Hints: May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.
