Fattet D'jaj

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.