Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 4 bone-in chicken breasts, (skins removed); Salt; 1 tablespoon apple cider vinegar; 2 dried bay leaves; 2 cinnamon sticks; 4 whole green cardamom pods, (lightly crushed); 6 whole cloves; Water; 2 tablespoons extra virgin olive oil; 1 medium yellow onion, (peeled and thinly sliced); 3 garlic cloves, (crushed); 1 teaspoon sweet Spanish paprika; 1 teaspoon ground sumac; Black pepper; 1/2 cup toasted pine nuts; 1/2 cup toasted sliced almonds; Fresh parsley leaves, (for garnish); 2 loaves Lebanese pita bread, (toasted in the oven until lightly brown and broken into chips); 1 1/2 cups plain low-fat yogurt, (not Greek yogurt); 2 garlic cloves, (crushed); 1/2 cup chopped fresh mint, (or 2 to 4 tablespoons dried crushed mint); pinch salt; Lebanese Rice Recipe, (optional); Mediterranean Salad Recipe, (optional)

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https://www.themediterraneandish.com/lebanese-chicken-fatteh-dinner-bowls/

Lebanese Chicken Fatteh Bowls with Crispy Pita and Mint Yogurt

Warm spiced chicken, crisp pita, cool mint yogurt, and toasted nuts come together in these satisfying Lebanese dinner bowls.

Rezept

Entree

Zubereitungszeit ca. 55 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 40 Minuten

Zutaten:

4 bone-in chicken breasts, (skins removed)
Salt
1 tablespoon apple cider vinegar
2 dried bay leaves
2 cinnamon sticks
4 whole green cardamom pods, (lightly crushed)
6 whole cloves
Water
2 tablespoons extra virgin olive oil
1 medium yellow onion, (peeled and thinly sliced)
3 garlic cloves, (crushed)
1 teaspoon sweet Spanish paprika
1 teaspoon ground sumac
Black pepper
1/2 cup toasted pine nuts
1/2 cup toasted sliced almonds
Fresh parsley leaves, (for garnish)
2 loaves Lebanese pita bread, (toasted in the oven until lightly brown and broken into chips)
1 1/2 cups plain low-fat yogurt, (not Greek yogurt)
2 garlic cloves, (crushed)
1/2 cup chopped fresh mint, (or 2 to 4 tablespoons dried crushed mint)
pinch salt
Lebanese Rice Recipe, (optional)
Mediterranean Salad Recipe, (optional)

Arbeitsschritte:

Make the mint yogurt sauce. Add the yogurt, garlic, mint, and salt to a small bowl. Mix with a fork until well combined. Cover and refrigerate while you prepare the remaining components.
Prepare the optional sides. If using, prepare the Lebanese rice and Mediterranean salad according to their recipes. Set the rice aside. Cover and refrigerate the salad until serving.
Prepare the chicken. Arrange the chicken breasts in a single layer in the bottom of a heavy pot or Dutch oven. Season with salt, then add the apple cider vinegar, bay leaves, cinnamon sticks, cardamom pods, and cloves. Pour in enough cold water to cover the chicken by about 1 inch.
Poach the chicken. Set the pot over medium-high heat and bring the water to a boil. Skim away the white foam that collects on the surface. Reduce the heat to low, cover, and cook for another 15 to 20 minutes, or until the chicken registers 165°F on a meat thermometer.
Cool the chicken. Use a slotted spoon to transfer the chicken to a cutting board. Strain and reserve the broth for another use.
Shred the chicken. Once the chicken is cool enough to handle, remove the bones and shred the meat into bite-sized pieces.
Sauté the aromatics. Heat the extra virgin olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes, stirring regularly. Add the garlic and cook for another minute.
Season the chicken. Add the shredded chicken, paprika, and sumac. Season with salt and black pepper and stir until the chicken is evenly coated. Cook for 5 to 7 minutes, until warmed through.
Add the nuts. Remove the skillet from the heat. Stir in most of the toasted pine nuts and sliced almonds, reserving some for serving. Garnish with fresh parsley.
Assemble the bowls. Divide the toasted pita among serving bowls. Add the chicken and top with a generous spoonful of mint yogurt sauce. Finish with the reserved toasted nuts. Add the optional Lebanese rice and Mediterranean salad alongside and serve immediately.