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)

Nutritional Information:

Per serving: Energy (kcal) 655 Fat 32g of which saturates 6g Carbohydrates 47g of which sugars 3g Protein 43g Salt 2.74g

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Recipe Description:

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