You NEED To Try These 17 Minute Chicken Fatteh Bowls


Pitta chips:
4-6 Thin pitta breads
1 Tbsp Olive oil (if baking)
1/4 Tsp Salt
1/8 Tsp Black Pepper

Chicken Stock:
500g Chicken
5 Cardamom Pods
3 Small Bay Leaves
3 Cloves of Garlic
2 Small Onions
2 Small Pieces Mastic (Optional)
1 Tbsp Butter
2 Tsp Salt
1/2 Tsp Black peppercorns

2 Small Pieces Mastic (Optional)
1 Can of Chickpeas (240g Drained)
3 Cups Medium Grain Rice
3 Tbsp Butter
1 Tsp Salt

Tahini Sauce:
350g Yoghurt
45g Tahini
2 Cloves of Garlic
1/2 – 3/4 Cup Chicken Stock or Water
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper

Spiced Chicken:
2 Tbsp Butter
2 Tbsp Chopped parsley
1 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Aleppo Pepper
1/2 Tsp Bharat or 7 Spice
1/4 Tsp Cardamom
1/4 Tsp Coriander



Fried Pitta Chips:
1- Cut the bread into 1 inch squares, then heat oil over high heat
2- Add the bread and fry in batches for 30 seconds then drain over some paper towels
3- Sprinkle with salt and pepper while hot

Baked Pitta Chips:
1- Cut the bread into 1 inch squares, then coat in the salt, pepper, and olive oil
2- Bake at 180c for 8 minutes, flipping halfway through

To make the stock:
1- Melt the butter in a pot, and add the mastic to it
2- Once fully melted add the other spices and toast until their aroma comes out
3- Quarter the onions and smash the garlic, then add to the pot and saute for a few minutes
4- Add the chicken and give it a light sear on all sides, then cover with loads of water
5- Add the salt, then allow this to come to a light boil. Remove the scum, then cook for 25-30 minutes on a medium simmer
6- Remove the chicken once tender and tear into large pieces


To make the rice:
1- Melt the butter in a pot, and add the mastic
2- Wash the rice, then add it to the pot and fry it in the butter for a few minutes
3- Pour in enough stock to cover the rice by 1 cm
4- Drain the chickpeas and add to the rice, with the salt and bring the pot to a boil
5- Allow to boil covered with a lid, until the water drops below the rice, then turn the heat down to low
6- Steam for 20 minutes, then fluff up with a fork and turn the heat off


To make the tahini sauce: (can also be made in a blender)
1- Add the tahini and yoghurt to a bowl, and mix together to remove clumps
2- Add the lemon juice and spices, then incorporate them well
3- Thin the sauce out with the chicken stock

To assemble:
1- Place some pitta chips in your bowl and pour over a little stock. Mix together then move the chips to another bowl
2- Pour over some tahini sauce, then add the rice, then place more tahini sauce, then the chicken
3- Add more tahini sauce all over the bowl, then garnish with bread, fried almonds, parsley and pepper flakes

This Slow Cooked Lamb & Rice BLEW MY MIND 🤯

Leave a Reply

Your email address will not be published.