Shortcut Chicken Fatteh

I have another rotisserie chicken dish to share. Rotisserie chicken meat is used as a shortcut to prepare this delicious Middle Eastern dish. I also used store-bought pita chips in the topping. It was very quick to pull together on a weeknight- fast, crowd-pleasing comfort food. 🙂

The topping was the absolute highlight. Quite often, the bread is layered in the base of this dish. This adaptation reverses the sequence in which the finished dish is plated so that the bread and nuts provide a crispy contrast to the brothy base. Great.

The recipe was adapted from everylittlecrumb.com. I used fresh herbs and pita chips in the topping. I also modified the method and proportions and made the lemon-garlic-yogurt sauce ahead of time to heighten the flavors.

Chickpeas and/or roasted eggplant cubes can be substituted for the shredded chicken to make a vegetarian version.

Yield: Serves 6

For the Chicken & Rice:

• 1 rotisserie chicken, skin and bones removed, meat shredded
• 4 cups chicken stock, divided
• 1 cup white rice (I used Aahu Barah Basmati rice)

For the Topping:

• 2 tsp olive oil
• 2 loaves pita bread, cut into cubes (can substitute store-bought pita chips)
• 2 cups yogurt (I used a combination of whole milk yogurt and fat-free Greek yogurt)
• 2 large garlic cloves, crushed with a garlic press
• 3/4 tsp coarse salt
• freshly squeezed lemon juice from 1/2 lemon, or more, to taste

To Garnish:

• paprika
• 1/4 cup pine nuts or almond slivers, toasted
• 3 to 4 T chopped parsley and/or mint
• olive oil, for drizzling, optional

1. Prepare the chicken by shredding the rotisserie chicken meat.
2. In a sauté pan, warm the shredded chicken meat in 2 cups of the chicken stock; keep on low heat until serving so the chicken warms through.
3. Cook the rice in the remaining 2 cups of chicken stock.
4. To Make the Pita Chips: Toast the pita bread in the oven by placing in a single layer on a parchment lined baking sheet, and drizzling well with olive oil and tossing to combine. Bake at 350 F for 8-10 minutes or until crispy and golden brown, and set aside. (I substituted store-bought pita chips, broken into cubes.)
5. Mix together the yogurt with the crushed garlic, salt, and lemon juice. Stir well to combine. (I made this in advance and kept it in the refrigerator.) Adjust the seasoning and amount of lemon juice, to taste, before serving.
6. Assemble by placing the rice in the base of a deep serving dish. Pour some- or all of- the chicken stock over the top, and scatter the shredded chicken evenly.
7. Dollop the garlic yogurt on top and smooth out, then top with the crispy pita chips.
8. Garnish with paprika, chopped parsley and mint, and toasted nuts. Drizzle with olive oil, if desired.