Recipes from The Gaza Strip: Chicken Fatteh

Recipes from The Gaza Strip

Chicken Fatteh

Country: The Gaza Strip
Course: Main
Makes: 4 to 6 servings


  • 1 small chicken
  • 1 tsp ground cardamom seeds
  • 1 tsp nutmeg
  • Salt and pepper to taste
  • 1 onion, peeled
  • 1 cup rice
  • 1 pita bread
  • 2 cups Greek yogurt
  • 1 tbsp lemon juice
  • 3 garlic cloves, crushed
  1. Season the chicken all over with the cardamom, nutmeg, salt and pepper. Place the peeled onion in the cavity.
  2. Roast the chicken in a 375 degree oven until an internal thermometer placed in the thickest part of the thigh reads 175 degrees (ideally you would want the breast to also be 165 degrees, though it's tricky to get the temp right in both places). Remove from the oven and reserve the pan juices.
  3. Meanwhile, cut your pita bread up into small pieces and fry them in a little bit of oil. Cook the rice and drain.
  4. Line a serving dish with the bread pieces and pour in the pan juices.
  5. Add one of the garlic cloves and about a tablespoon of the rice. Now spread the rest of the rice evenly over the bread. In a separate bowl, mix the yogurt with the lemon juice and the rest of the garlic. Spread that over the rice.
  6. Remove the bones from the chicken and place the pieces on the top of the dish. Serve.