Fattet Djaj, Chicken Rice Platter **RECIPE**

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This dish is a great way to transform a leftover meal turn into a fun and delicious redux. This traditional Chicken Rice platter, called Fattet Djaj in Arabic, is a great dish for family night.

I’m reminded of a photo I saw years ago in a Time Life book on the Arab culture. It pictured a Bedouin tribe partaking of their evening meal on the desert sand. They were gathered around a large tray of food. No plates, forks or knives, just an enormous platter of good food ready to be scooped up with a piece of Arab flatbread. The photo seemed primitive to me at the time, but much later, after being served a plate of Nachos, I understood the concept!

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This dish is essentially served with crispy pita bread triangles beneath a layer of rice. Shredded cooked chicken is spread over the rice, followed by a drizzle of garlic yogurt dressing. The final garnishes of spices, herbs and nuts crown the dish with a mélange of flavors. 

Practically speaking, it’s a wonderful way of reheating a bowl of rice, warming the leftover roast chicken (or even a purchased roast chicken) and presenting it in a delicious new way.

I know the family will love this and unlike the Bedouins, each can take a portion to their own plate to enjoy. Here’s the simple, but traditional recipe. Sahtein!

Fattet Djaj

1/2 Cup Vegetable Oil or as needed

1 Pita Bread, cut into triangles

2 Cups Cooked Rice, warm

2 Cups Cooked Chicken, Shredded and warm

2 Cups Yogurt

2 Cloves Garlic

1/2 Teaspoon salt

1/2 Teaspoon dried mint, or to taste

1/4 Cup Tahini

Juice of 1 lemon

1/4 Cup Sliced Raw Almonds for garnish

Dash Aleppo Pepper for garnish, optional

Salt and Pepper for garnish, optional

3 Green Onions, sliced for garnish

Dash Allspice or Datah for garnish

Mint, chopped fresh for garnish

Cut the pita bread in half horizontally and then into triangles.  

Heat oil in a fry pan and fry the pita triangles until crisp.  Place on paper towels to drain and set aside.

Prepare the Yogurt dressing:
Mash the garlic and salt in a mortar and pestle and add to the yogurt. Then add the mint to the yogurt, along with the tahini and lemon juice. Mix well and taste to adjust the seasonings. 

Layer the pita crisps in the bottom of a serving platter, leaving a rim of them around the dish.  Add the warm rice over them, followed by the shredded chicken.  Add a dash of Allspice or Datah to the top of the chicken.  Spoon the yogurt dressing overall. Garnish with salt and pepper, Aleppo pepper, green onions and fresh mint for garnish.  Serve immediately.

Cook’s Notes: As an option to frying, bake the pita triangles on foil in a 350degree oven for about 10 minutes until crisp and golden.