Lebanese Chicken Fatteh, my go-to weeknight meal

Instructions

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 it 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 boiling 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 yogurt 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