Fattet Djaj Food
FATTET D'JAJ
This is from the book "When Suzanne Cooks", by Suzanne Hussseini. Submitted to Kuwait Cooking by Erika Yepes.
Provided by Ex-Pat Mama
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
- Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
- Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
- Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
- Prepare the garnish: Combine the 3 types of toasted nuts.
- Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.
Nutrition Facts : Calories 1153.7, Fat 70.7, SaturatedFat 19.9, Cholesterol 193.7, Sodium 392.4, Carbohydrate 76.6, Fiber 3.7, Sugar 7.6, Protein 52.3
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- Start by heating the vegetable oil, over medium heat, and frying the pita squares (stale works better than fresh) until golden and crispy. Transfer to a plate lined with paper towel to soak the extra grease. Set aside
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