Fattet D'Jaj Recipe

Name: Fattet D'Jaj
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 pieces pita bread; 1/4 cup peanut oil; 3 cups yogurt, plain full-fat; 12 garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken; 1 whole chicken, about 1 kilogram; 3 tablespoons peanut oil; 3 lemons, juice of; 3 tablespoons butter, clarified; 2 cups rice, shortgrained, presoaked and drained; 1/2 teaspoon turmeric; 4 cups water; 1/4 cup pine nuts, toasted; 1/4 cup pistachios, toasted; 1/4 cup almonds, toasted; sea salt, to taste; pepper, to taste

Servings: persons

2 pieces pita bread
1/4 cup peanut oil
3 cups yogurt, plain full-fat
12 garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken
1 whole chicken, about 1 kilogram
3 tablespoons peanut oil
3 lemons, juice of
3 tablespoons butter, clarified
2 cups rice, shortgrained, presoaked and drained
1/2 teaspoon turmeric
4 cups water
1/4 cup pine nuts, toasted
1/4 cup pistachios, toasted
1/4 cup almonds, toasted
sea salt, to taste
pepper, to taste

1
Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
2
Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
3
Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
4
Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
5
Prepare the garnish: Combine the 3 types of toasted nuts.
6
Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pieces pita bread, 1/4 cup peanut oil, 3 cups yogurt, plain full-fat, 12 garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken, and more.

Yes, Fattet D'Jaj falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fattet D'Jaj

How did you like this recipe?

Frequently Asked Questions