Fattet Djaj (layered chicken rice)
For 2 (for 4)
Lemon: 1 (2)
Crushed Garlic: 1 sachet (2 sachets)
Chicken Thighs: 1 pack (2 packs)
Pita Bread: 1 pack (1 pack)
Chicken Stock Pot: 1 (2)
Basmati Rice: 1 bag (2 bags)
Natural Yoghurt: 1 pot (2 pots)
Tahini: 1 pod (2 pods)
Parsley: 1 bunch (2 bunches)
Flaked Almonds: 1 pod (2 pods)
Cinnamon: 1 pod (2 pods)
Per serving: Energy (kcal) 655 Fat 32g of which saturates 6g Carbohydrates 47g of which sugars 3g Protein 43g Salt 2.74g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
Sometimes avoiding food waste is the best way to make a delicious discovery— that’s how cooks from the Middle East must have felt when they first came up with the concept of fattet, a type of dish that uses yesterday’s flatbread, often toasted, as the flavour base for today’s delicacies. Some fattet are little more than jazzed-up salads, but Fattet djaj is perhaps the most full-on fattet of all, a Syrian favourite that involves slathering the toasted pita in layers of rice, chicken, and a yoghurt-tahini sauce. When brought to the table, it’s an impressive cornucopia of ingredients— no-one will suspect just how simple it was to make!
Preparation time:For 2 - 35 minsFor 4 - 40 mins
Cooking time:For 2 - 35 minsFor 4 - 40 mins
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