Fatteh Djaje (Lebanese Chicken & Chickpeas) |
Serves 3-6 (much more filling than you'd think...) |
Ingredients:
|
| 1 | can | chickpeas, drained & rinsed |
| 3-4 | boneless | skinless chicken breast halves |
| 1 | sticks | cinnamon |
| 3-4 | small | pita bread, opened up |
| 1 | tablespoon | unsalted butter |
| 1/4 | cup | pine nuts (or you can use sliced almonds) |
| 1 | clove | garlic |
| 1/4 | cup | fresh mint leaves |
| 1 | cup | plain yogurt |
| 2-3 | radishes, | thinly sliced |
| 3-4 | spring | onions, thinly sliced |
| pomegranate | seeds, | if desired |
|  |
Method: |
| Put the chicken in a large saucepan, cover with water and place over medium heat. As the water is about to boil, skim the surface. Add the cinnamon stick and some salt, cover the pan and cook gently for 30-40 minutes, or until the meat is very tender. Let cool, then shred the meat into bite-size pieces. Reserve the stock. |
| Drain the chickpeas, add to a saucepan, cover w/ water & heat gently just to warm through. |
| Toast the pita in a hot oven until golden (about 5 min at 400F). Let cool then break into bite- size pieces. |
| Melt the butter in a skillet. Add the pine nuts and cook (stir constantly) until golden brown, remove to a double layer of paper towels to drain. |
| Mince the garlic and mint together finely, incorporate into the yogurt and add salt to taste (do not oversalt!!). Stir in 1-2 tbsp of the reserved chicken stock. Set aside. |
| To serve, spread the pita over the bottom of a deep serving dish. |
| Layer the chickpeas over the bread. Add the chicken pieces on top, top with a layer of the seasoned yogurt. Garnish with the radishes & spring onions, sprinkle w/ the pine nuts & pomegranate seeds. |
