Chicken Shawarma Fatteh

Name: Chicken Shawarma Fatteh
Yield: Serves 2 servings
Ingredients: 2 boneless, skinless chicken breasts; Chicken spices:; 1 small container plain yogurt; 1 tablespoon olive oil; 2 cloves garlic, minced; 2 tablespoons vinegar; 1/4 onion, grated; 2 whole cloves, 2 cardamom pods; 1 teaspoon chicken seasoning, curry powder; 1/2 teaspoon salt; 1/4 teaspoon each: cinnamon, ground coriander, onion powder, ginger, black pepper; 1 small pita bread (whole wheat or white); 3/4 cup basmati rice (about 150 grams); Turmeric, salt, 2 whole cloves, a pinch of onion powder; Rice spices:

سارة @sarah_moh

A lighter version of chicken shawarma fatteh with fewer calories than the restaurant version, but still delicious. Perfect for not ruining your diet too much!

سارة @sarah_moh

A lighter version of chicken shawarma fatteh with fewer calories than the restaurant version, but still delicious. Perfect for not ruining your diet too much!

Saved

Ingredients

Serves 2 servings

2boneless, skinless chicken breasts
Chicken spices:
1small container plain yogurt
1 tablespoonolive oil
2 clovesgarlic, minced
2 tablespoonsvinegar
1/4onion, grated
2whole cloves, 2 cardamom pods
1 teaspoonchicken seasoning, curry powder
1/2 teaspoonsalt
1/4 teaspooneach: cinnamon, ground coriander, onion powder, ginger, black pepper
1small pita bread (whole wheat or white)
3/4 cupbasmati rice (about 150 grams)
Turmeric, salt, 2 whole cloves, a pinch of onion powder
Rice spices:

Saved

Steps

1

Rinse the chicken breasts with water, then soak in water with vinegar and mint leaves for 30 minutes. Slice the chicken breasts thinly against the grain.
2

Combine all the chicken spices with the yogurt in a plastic food bag. Add the chicken slices, mix well, seal the bag, and refrigerate overnight.
3

While preheating the oven, place the chicken slices on parchment paper and bake at a low temperature (350°F/180°C) for 15 minutes or until cooked through. Then broil for 5 minutes.
4

To make the toasted bread: Cut the pita into cubes, lightly brush with olive oil, and place on parchment paper in the oven until golden brown.
5

To prepare the rice: After rinsing, place the rice in a pot and cook until the rinse water evaporates. Add oil and the rice spices, stir until the color changes, then add 1 1/2 cups boiling water (about 350 ml). Reduce the heat and cook until done.
6

To make the toum sauce: Blend 1 tablespoon mayonnaise with 2 tablespoons yogurt or milk, 2 garlic cloves, and 1 teaspoon tahini in a blender. You can add cream cheese if desired.
7

Once the chicken, rice, and bread are ready, assemble the dish: Place the toasted bread in a serving dish, top with a spoonful of toum sauce, then add the rice, followed by the chicken. Garnish with more toum sauce and some toasted bread.