Lebanese Chicken Fattah


Lebanon 50 Min clock

Select Date, Time and Number of Persons to order this meal:


Ingredients from your box

  • chicken
  • carrot
  • onion
  • celery
  • cardamoms
  • bay leave
  • rice
  • onion
  • homemade crispy bread
  • pine nuts
  • dokka
  • yogurt/tehina sauce

Ingredients from your kitchen

  • Salt
  • Pepper
  • Corn Oil

Needed utensils/equipment

  • 3 medium size pots


The numbers below apply to two servings and to be multiplied according to the number of servings ordered.

Step 1
Cook your rice

Boil 2 cups of water, in a separate pot heat 1 tablespoon of corn oil in a pot, then add 1 teaspoon of onion and sautee well for 3-4 minutes on medium heat till it’s color is yellowish, add the rice and keep stirring for 4-5 more minutes till the rice gets super hot, add 1 cardamom/1 bay leave then add your water/ let boil till the water is nearly absorbed then cover well and place on very low heat for around 20 minutes (or till the rice is fully cooked).

Step 2
Cook your chicken

Fill a medium size pot with water (deep enough to fully cover your chicken), drop in the onions, celery, carrot, 2 cardamoms and 2 bay leaves, pepper and bring to boil on medium high heat (should take 7-10 minutes) once starts boiling drop you chicken and keep boiling for 7 more minutes (remove the white residuals layer on top using a spoon) then drop your heat down to medium low and keep cooking for around 30 more minutes (till the chicken is fully cooked), add salt and pepper then take the chicken off the stock to cool down.

Step 3
Heat the sauce

Place a saucepan on medium heat, add your yogurt sauce then bring to boil for 2-3 minutes.

Step 4
Slice your chicken

Shred the chicken into pieces off bone.

Step 5
Assemble your dish

In a plate, divide your bread, add 1 tablespoon of the dokka, followed by the chicken then half the portion of the rice, the sauce then sprinkle pine nuts on top.


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