Uploaded April 2022 | Updated September 2026, 1 week ago
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These Chicken Fattah Rice Bowls are a must try dish, and are perfect for weeknights. Crispy bread is topped with rice, chicken and a Tahini Yoghurt sauce, that delivers a load of flavour. We'll show you the traditional way to make it, as well as the faster weeknight version.
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
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🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
___
0:00 Intro
0:34 Crispy bread 2 ways
2:24 Preparing the Chicken and stock
3:31 Chicken Infused Rice
5:31 Making the Tahini Yoghurt Sauce
6:05 Assembling the Fattah
7:24 Faster version
8:43 Taste Test & Outro
___
Ingredients:
Pitta chips:
4-6 Thin pitta breads
1 Tbsp Olive oil (if baking)
1/4 Tsp Salt
1/8 Tsp Black Pepper
Chicken Stock:
500g Chicken
5 Cardamom Pods
3 Small Bay Leaves
3 Cloves of Garlic
2 Small Onions
2 Small Pieces Mastic (Optional)
1 Tbsp Butter
2 Tsp Salt
1/2 Tsp Black peppercorns
Rice:
2 Small Pieces Mastic (Optional)
1 Can of Chickpeas (240g Drained)
3 Cups Medium Grain Rice
3 Tbsp Butter
1 Tsp Salt
Tahini Sauce:
350g Yoghurt
45g Tahini
2 Cloves of Garlic
1/2 - 3/4 Cup Chicken Stock or Water
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
Spiced Chicken:
2 Tbsp Butter
2 Tbsp Chopped parsley
1 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Aleppo Pepper
1/2 Tsp Bharat or 7 Spice
1/4 Tsp Cardamom
1/4 Tsp Coriander
___
Directions:
Fried Pitta Chips:
1- Cut the bread into 1 inch squares, then heat oil over high heat
2- Add the bread and fry in batches for 30 seconds then drain over some paper towels
3- Sprinkle with salt and pepper while hot
Baked Pitta Chips:
1- Cut the bread into 1 inch squares, then coat in the salt, pepper, and olive oil
2- Bake at 180c for 8 minutes, flipping halfway through
To make the stock:
1- Melt the butter in a pot, and add the mastic to it
2- Once fully melted add the other spices and toast until their aroma comes out
3- Quarter the onions and smash the garlic, then add to the pot and saute for a few minutes
4- Add the chicken and give it a light sear on all sides, then cover with loads of water
5- Add the salt, then allow this to come to a light boil. Remove the scum, then cook for 25-30 minutes on a medium simmer
6- Remove the chicken once tender and tear into large pieces
To make the rice:
1- Melt the butter in a pot, and add the mastic
2- Wash the rice, then add it to the pot and fry it in the butter for a few minutes
3- Pour in enough stock to cover the rice by 1 cm
4- Drain the chickpeas and add to the rice, with the salt and bring the pot to a boil
5- Allow to boil covered with a lid, until the water drops below the rice, then turn the heat down to low
6- Steam for 20 minutes, then fluff up with a fork and turn the heat off
To make the tahini sauce: (can also be made in a blender)
1- Add the tahini and yoghurt to a bowl, and mix together to remove clumps
2- Add the lemon juice and spices, then incorporate them well
3- Thin the sauce out with the chicken stock
To assemble:
1- Place some pitta chips in your bowl and pour over a little stock. Mix together then move the chips to another bowl
2- Pour over some tahini sauce, then add the rice, then place more tahini sauce, then the chicken
3- Add more tahini sauce all over the bowl, then garnish with bread, fried almonds, parsley and pepper flakes
👉 Video edited by Replayed: app.replayed.co/join/Kk57mTGu3QsaT6GTQsi8GFM7M3bEg9
Get Surfshark VPN at https://Surfshark.deals/middleeats - Enter promo code MIDDLEEATS for 83% off and 3 extra months for free!
___
Want to help us make more awesome recipes like this?
🙌 Become a supporter and help us make more videos 🙌
🧆Join our Patreon to get exclusive benefits patreon.com/MiddleEats
☕Or buy us a coffee ko-fi.com/MiddleEats
___
These Chicken Fattah Rice Bowls are a must try dish, and are perfect for weeknights. Crispy bread is topped with rice, chicken and a Tahini Yoghurt sauce, that delivers a load of flavour. We'll show you the traditional way to make it, as well as the faster weeknight version.
___
🌍 Stay connected 🌍
You can reach us on instagram or facebook, and we'd love to see any recipes you cook.
➥Instagram instagram.com/itsmiddleeats
➥Facebook facebook.com/MiddleEatsyt
___
🍳 My Kitchen Equipment 🥘
(These links are amazon affiliated and help support the channel at no extra cost to you)
Food Thermometer: geni.us/CC34osG
Citrus Juicer: geni.us/8xWwcBB
Stainless Steel Cookware: geni.us/EsaLACR
Pyrex Jugs: geni.us/QAuvNNB
Stick blender: geni.us/E2FNym
📷 My Filming Equipment 🎥
Sony a7c: geni.us/atNOY3P
Tamron 28-75mm F2.8 geni.us/0Pe3jm
___
0:00 Intro
0:34 Crispy bread 2 ways
2:24 Preparing the Chicken and stock
3:31 Chicken Infused Rice
5:31 Making the Tahini Yoghurt Sauce
6:05 Assembling the Fattah
7:24 Faster version
8:43 Taste Test & Outro
___
Ingredients:
Pitta chips:
4-6 Thin pitta breads
1 Tbsp Olive oil (if baking)
1/4 Tsp Salt
1/8 Tsp Black Pepper
Chicken Stock:
500g Chicken
5 Cardamom Pods
3 Small Bay Leaves
3 Cloves of Garlic
2 Small Onions
2 Small Pieces Mastic (Optional)
1 Tbsp Butter
2 Tsp Salt
1/2 Tsp Black peppercorns
Rice:
2 Small Pieces Mastic (Optional)
1 Can of Chickpeas (240g Drained)
3 Cups Medium Grain Rice
3 Tbsp Butter
1 Tsp Salt
Tahini Sauce:
350g Yoghurt
45g Tahini
2 Cloves of Garlic
1/2 - 3/4 Cup Chicken Stock or Water
2 Tbsp Lemon Juice
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/4 Tsp Cayenne Pepper
Spiced Chicken:
2 Tbsp Butter
2 Tbsp Chopped parsley
1 Tsp Paprika
1/2 Tsp Salt
1/2 Tsp Black Pepper
1/2 Tsp Aleppo Pepper
1/2 Tsp Bharat or 7 Spice
1/4 Tsp Cardamom
1/4 Tsp Coriander
___
Directions:
Fried Pitta Chips:
1- Cut the bread into 1 inch squares, then heat oil over high heat
2- Add the bread and fry in batches for 30 seconds then drain over some paper towels
3- Sprinkle with salt and pepper while hot
Baked Pitta Chips:
1- Cut the bread into 1 inch squares, then coat in the salt, pepper, and olive oil
2- Bake at 180c for 8 minutes, flipping halfway through
To make the stock:
1- Melt the butter in a pot, and add the mastic to it
2- Once fully melted add the other spices and toast until their aroma comes out
3- Quarter the onions and smash the garlic, then add to the pot and saute for a few minutes
4- Add the chicken and give it a light sear on all sides, then cover with loads of water
5- Add the salt, then allow this to come to a light boil. Remove the scum, then cook for 25-30 minutes on a medium simmer
6- Remove the chicken once tender and tear into large pieces
To make the rice:
1- Melt the butter in a pot, and add the mastic
2- Wash the rice, then add it to the pot and fry it in the butter for a few minutes
3- Pour in enough stock to cover the rice by 1 cm
4- Drain the chickpeas and add to the rice, with the salt and bring the pot to a boil
5- Allow to boil covered with a lid, until the water drops below the rice, then turn the heat down to low
6- Steam for 20 minutes, then fluff up with a fork and turn the heat off
To make the tahini sauce: (can also be made in a blender)
1- Add the tahini and yoghurt to a bowl, and mix together to remove clumps
2- Add the lemon juice and spices, then incorporate them well
3- Thin the sauce out with the chicken stock
To assemble:
1- Place some pitta chips in your bowl and pour over a little stock. Mix together then move the chips to another bowl
2- Pour over some tahini sauce, then add the rice, then place more tahini sauce, then the chicken
3- Add more tahini sauce all over the bowl, then garnish with bread, fried almonds, parsley and pepper flakes
👉 Video edited by Replayed: app.replayed.co/join/Kk57mTGu3QsaT6GTQsi8GFM7M3bEg9
