Chicken Fatteh with Rice

Yasmin Al-AhmadCuisinier

Ingrédients

• Poulet
  1 Chicken
• Riz
  2 Cup
• Small Onion
  1 Onion
• Yaourt
  1.5 Cup
• Garlic Clove
  1 Clove
• Tahini
  1 Tablespoon
• Bread cut into small squares
  1 Loaf
• Jus de citron
  1 Tablespoon
• Oil for frying the bread
  1 Cup
• Mixed Nuts
  0
• Chopped Parsley
  2 Tablespoon
• Salt and Pepper
  0
• Herbs
  0

Mesures

1. 1

   Clean the chicken and cut it into 4 pieces, then place it in a pot of water on the stove with salt, pepper, and the bouquet of herbs (spices) and boil well until cooked.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Fry the bread in a frying pan until it turns golden and becomes crispy, then place it at the bottom of a serving dish and pour a cup of the chicken broth over it.

   Matériel requis:

   Poêle à frire

   5 minutes
3. 3

   In a pot on the stove, cook two cups of rice until they are done, then place them over the bread.

   Matériel requis:

   Marmite

   10 minutes
4. 4

   In a bowl, mix the yogurt, crushed garlic, tahini, and a pinch of salt well.

   Matériel requis:

   Bol de mélange

   5 minutes
5. 5

   Remove the pot of chicken from the heat, let it cool slightly, cut it into small pieces, and place it over the rice. Then add the yogurt mixture, garnish the dish with parsley and nuts, and serve the chicken fatteh hot.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Pouletpour 100g

Énergie239 kcal

Protéines27 g

Lipides totaux14 g

Rizpour 100g

Énergie130 kcal

Protéines2.7 g

Lipides totaux0.3 g

Glucides28.2 g

Fibres alimentaires0.4 g

Sucres totaux0.1 g

Yaourtpour 100g

Énergie61 kcal

Protéines3.3 g

Lipides totaux3.5 g

Glucides4 g

Sucres totaux4 g

Graisses saturées2.2 g

Cholestérol10 mg

Tahinipour 100g

Énergie595 kcal

Protéines17 g

Lipides totaux53 g

Glucides21 g

Fibres alimentaires9 g

Sucres totaux0.5 g

Jus de citronpour 100g

Énergie20 kcal

Protéines0.1 g

Glucides5 g

Sucres totaux1 g

Eau94 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques