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Fattet Dajaj Recipe

Fattet Dajaj


1 ½ cup Sunwhite Calrose/medium grain rice, soaked and strained
6 chicken breasts, boiled
4 cups chicken stock (from boiling the chicken breasts)
2 tablespoons allspice
Salt and pepper

For the drizzling sauce:

2 tablespoons vinegar
2 tablespoons lemon juice
1 chili pepper, finely chopped
1 clove garlic, finely chopped

For the yogurt sauce:

2 cups plain yogurt
2 tablespoons tahini
1 teaspoon minced garlic
2 tablespoons lemon juice

For the garnish:

¼ cup roasted pine nuts
¼ cup chopped parsley
1 tablespoon paprika
3 whole loaves Arabic bread, cut into squares and deep fried (pita)


Heat 2 tablespoons of oil in a medium size pot and stir in the rice. Add 1 tablespoon of all spice, 1 teaspoon of black pepper and 1 teaspoon of salt. Mix well until all the rice grains are coated with the oil and spices.

Pour in 2 cups of chicken stock until the rice is completely covered. Bring to a boil then cover the pot, reduce the heat and cook the rice for about 15 minutes.

In a small bowl, mix the ingredients of the drizzling sauce.

Cut the chicken breasts into medium size pieces and place it a pot. Pour in chicken stock until the pieces are covered.

Add 1 tablespoon of allspice, 1 teaspoon of black pepper and 1 teaspoon of salt. Pour in 1 tablespoon of the drizzling sauce. Stir to combine. Bring to a boil then turn off the heat and set the chicken pieces aside.

In the meantime, mix the ingredients of the yogurt sauce in a big bowl. Add a pinch of salt and whish the mix well.

Spoon the rice into a serving platter then top it with some of the chicken pieces. Scatter the fried pita bread around the rice. Cover the rice and chicken with the yogurt sauce.

Top the yogurt sauce with the rest of the chicken pieces and then pour over the rest of the drizzling sauce.

Garnish with the paprika, toasted nuts and chopped parsley. Serve immediately.

Source: Sunwhite

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