Chicken Fatteh
A comforting one-platter feast for the family table.
Chicken fatteh is a Levantine dish built on layers: crisp fried Arabic bread at the base, topped with rice and shredded poached chicken, then a sauce of yogurt, tahini and garlic. Finished with toasted almonds and pomegranate seeds, it brings crunch and tenderness together in one generous platter for the family table.
How to Prepare
1. Boil the chicken until tender, then remove the bones and shred the meat, keeping the broth.
2. Fry the cut bread until golden and crisp.
3. Spread the fried bread in a serving dish and moisten it with hot chicken broth.
4. Layer the shredded chicken on top and sprinkle with lemon juice and chopped hot pepper to taste.
5. Spread the cooked rice over the chicken.
6. Whisk the yogurt with tahini, crushed garlic, lemon juice and salt, then pour over the rice.
7. Garnish with parsley, toasted almonds and pomegranate seeds, and serve immediately.
Made it? Rate this recipe
Soak the bread in broth just before serving so it stays crisp underneath and soft on top.
Ingredient Swaps
Swap the toasted almonds for pine nuts or cashews as available. | Use more yogurt in place of tahini for a lighter sauce. | Use chicken breast alone instead of a whole chicken for a quicker version.
Common Questions
How do I keep the bread crisp?
Assemble the layers and add the sauce just before serving so the bread does not go soggy.
Should I use the chicken broth?
Yes, a little broth over the rice and bread adds flavour and gentle moisture.
Can I use oven-toasted bread instead of fried?
Yes, a lighter option that still stays crisp.
When do I add the pomegranate?
At the end as a garnish so it stays fresh and crunchy.
Is it served hot?
It is best served warm, right after assembling.
More from the Kitchen
Shami Meat Fatteh
A classic Levantine meat fatteh: layers of crispy bread and rice topped with a garlicky yogurt-tahini sauce, tender meat and toasted nuts.
Read Recipe
Stuffed Chicken Thighs
How to make Stuffed Chicken Thighs: Juicy chicken leg quarters marinated in tomato and lemon, stuffed with spiced gizzard rice.
Read Recipe
Grilled Chicken with Rice
How to make Grilled Chicken with Rice: Citrus-marinated grilled chicken served over fragrant spiced rice cooked in chicken broth.
Read Recipe
The Best Chicken Kabsa with Broth
Chicken simmered with onion, lemon and whole spices, rice cooked in its broth, and the pieces glazed with pepper paste before browning.
Read Recipe
Smoked Chicken Rice
How to make smoked chicken rice: golden basmati and burnished chicken with whole spices and BBQ depth, finished with real charcoal smoking at home.
Read Recipe
Stuffed Zucchini Blossoms
Delicate zucchini blossoms gently filled with a herbed rice stuffing and simmered until tender — a special seasonal Levantine dish.
Read Recipe