Ingredients
- bone-in chicken breasts, skins removed
- Salt
- tbsp apple cider vinegar
- dried bay leaves
- cinnamon sticks
- whole cardamom pods, lightly crushed
- clove s
- Water
- Extra virgin olive oil
- medium yellow onion, peeled and thinly slice d
- garlic clove s, crushed
- tsp sweet Spanish paprika
- tsp groundsumac
- 1/2 cup toasted pine nuts
- 1/2 cup toasted slice d almonds
- Fresh parsley leaves for garnish
- loaves Lebanese pita bread, toasted in the oven until lightly brown, and broken into chips
- 1/2 cup plain low-fat yogurt (not Greek yogurt)
- garlic clove s, crushed
- 1/2 cup chopped fresh mint (or2-4 tbsp dried crushed mint)
- pinch salt
Instructions
- Prepare the mint yogurt sauce. Place the yogurt, garlic, mint, and salt in a small bowl. Mix with a fork until well combined. Cover and refrigerate for now.
- If you like, prepare Lebanese rice according to this recipe and set aside. Prepare Mediterranean salad according to this recipe ; cover and refrigerate for now.
- Arrange the chicken breasts in a single layer in the bottom of a heavy cooking pot or Dutch oven. Sprinkle with salt. Add apple cider vinegar, bay leaves, cinnamon sticks, cardamom, and cloves. Pour in enough cold water to cover the chicken by 1 inch or so.
- With a slotted spoon, remove the chicken from the cooking broth and place on a cutting board to cool. Strain and reserve the broth for later or other use.
- When cool enough to handle, remove the bones and shred the chicken into bite sized pieces.
- In a large cast iron skillet like this one , heat 2 tbsp extra virgin olive oil over medium heat. Add the onions and cook for 4 minutes, stirring regularly. Add the garlic and cook for another minute or so. Add the chicken, paprika and sumac. Season with salt and pepper. Stir until the chicken is well coated. Cook for 5 7 minutes until the chicken is warmed through.
- Remove from heat and add the toasted nuts. Garnish with fresh parsley leaves.
- To serve, divide toasted pita bread among serving bowls. Add the Lebanese chicken;top with a generous scoop of the mint yogurt sauce and more toasted nuts, if you like. If you’ve gone a step further and prepared the rice and salad, then make room to add them next to the Lebanese chicken fatteh (as in the photos above). Enjoy!
