For the crispbread:
- 3 White Pitta Breads, split in half
- 2 tbsp melted butter
- 1 tsp spice mix (See recipe for chicken below)
- 50g Golden Sultanas
- 200g tinned chickpeas, rinsed and drained
- 1 Cinnamon stick
- 4 Red Onions, sliced very thinly into half moons
- 125g Unsalted Butter
- 575ml Hot Chicken Stock
- 450g Basmati Rice, rinsed very well and soaked in tepid water for 1 hour
- Maldon Sea Salt
For the chicken:
- 8 skinless, boneless chicken thighs, trimmed and cut into 2" pieces
- 200g thick greek yoghurt (such as Total)
- 4 cloves
- 4 allspice berries
- 1/2 cinnamon stick
- 6 Green Cardamom, seeds only
- 1 tbsp cumin seeds
- 1/2 a whole nutmeg
- 2 tsp Black Peppercorns
- turmeric, 1/2 tsp
- 2 tsp coriander seeds
- A very good pinch Maldon Sea Salt
- 3 cloves garlic, crushed to a paste
- 1/2 Lemon, juice only
For the seasoned yoghurt:
- 300g thick greek yoghurt (such as Total)
- ½ clove garlic, crushed to a paste
- A good pinch of Maldon sea salt
- Cold water, to loosen
For the zhoug:
- 1 green chilli, deseeded and roughly chopped
- a large handful coriander
- a small handful parsley
- 1 tbsp lemon juice
- maldon sea salt, to taste
- 4 tbsp olive oil
- 4 tbsp water
- Pomegranate Seeds
- Toasted Pine Nuts
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- Grind all of your whole spices to a powder, reserving 1 tsp of the mix for the crispbread. Add the rest to a large bowl along with your yoghurt, crushed garlic, lemon juice, turmeric and salt. Turn the chicken through the marinade and refrigerate for at least two hours.
- Brush your pitta breads with the butter and sprinkle evenly with the 1 tsp spice mix. Bake in the oven at 160°C until lightly golden and very crisp, then set aside to cool completely.
- For your pilaf, foam the butter and cinnamon stick in a high-sided, heavy-bottomed pan. Add the sliced onions and a good pinch of salt. Stir to coat everything in the butter, then reduce the heat and cook very slowly for about 45 minutes to an hour, or until completely collapsed.
- Drain your rice very well in a sieve and add the chickpeas and sultanas to your onion base. Add your drained rice, turn the heat up and carefully turn through the butter/onions with a metal spoon until all the grains are coated. When you hear your rice sizzling (about 2 minutes), add your chicken stock, cover with a piece of parchment paper and cover with a lid. Cook on the highest flame for 3 ½ minutes, then immediately turn down to the lowest flame and cook for a further 7 minutes. Remove the pot from the heat and allow to sit with the lid on for a further 15 minutes while you cook your chicken.
- Skewer your chicken and grill for 10-15 minutes, turning once or twice, until a little charred and cooked through to the centre. Rest for 5 minutes.
- Blend your zhoug ingredients in a food processor and combine everything for your yoghurt.
- To assemble the fatteh, crack your crispbreads evenly over the bottom of a large serving dish. Cover evenly with the rice and top with the chicken. Dress liberally with seasoned yoghurt, zhoug, pomegranate seeds, pine nuts and sumac. Enjoy!