Chicken Shawarma Fatteh with Garlic Cream

Ingredients

• Boneless chicken breasts (cut into thick strips)
• Yogurt (for the marinade)
• Lemon juice (for the marinade)
• Orange juice (for the marinade)
• Vinegar (for the marinade)
• Oil (for the marinade)
• Minced garlic (for the marinade)
• 2 ملعقة كبيرة Pomegranate molasses (optional)
• 1 ملعقة كبيرة Salt (for the marinade)
• Shawarma spice mix
• 1 ملعقة Chicken broth (optional; the spoon measurement is unspecified)
• 2 ملعقة Sauce (the type of sauce is unclear in the recording)
• 2 ملعقة Ketchup (the spoon measurement is unspecified)
• 2 ورقة Bay leaves (for the marinade)
• Milk (for the garlic cream; the recording mentions adding milk with water and starch, then another similar amount to the water during the final blending, but the quantities are unclear)
• Water (for the garlic cream)
• Cornstarch (for the garlic cream)
• Mayonnaise (for the garlic cream)
• Garlic (for the garlic cream)
• Vinegar (for the garlic cream)
• Oil (for the garlic cream)
• Salt (the quantity is unclear; an unintelligible word was mentioned in the context of adding it to the garlic cream)
• Pita bread (cut into strips, then small cubes)
• Oil for frying (for browning the bread cubes)
• Basmati rice (washed and soaked for 2 hours; drain before cooking. The quantity of rice is unclear, and the source states a ratio of 1.5 cups of water per 1 cup of rice)
• Turmeric (for seasoning the rice)
• Seven-spice blend (for seasoning the rice)
• Ground cinnamon (for seasoning the rice; mentioned again with the cooking additions)
• Coriander (for seasoning the rice)
• Salt (for the rice)
• Oil (for cooking the rice)
• Ghee (a little with the oil for cooking the rice; a small amount is added on top of the rice before covering, and it is also used to toast the nuts later)
• Chopped onion (for the rice)
• Cardamom (for the rice)
• Dried lime (for the rice)
• Saffron (optional, for the rice)
• Water (for boiling: 1.5 cups per 1 cup of rice)
• 1 مكعب Chicken bouillon cube (dissolved in the rice water)
• 1 ملعقة صغيرة Ghee (placed on top of the rice before covering; the exact spoon measurement is unclear)
• 1 ملعقة Ghee (for heating the chicken pan; the spoon measurement is unspecified)
• Almonds or peanuts (choose almonds or peanuts; toasted for garnish)
• 2 ملعقة Ghee (for toasting the almonds or peanuts; the spoon measurement is unspecified)
• Parsley (for garnish)
• Pickled turnips (for garnish)

Steps

1. 1

   Cut the chicken breasts into thick strips.

2. 2

   Mix the yogurt, lemon juice, orange juice, vinegar, oil, minced garlic, optional pomegranate molasses, salt, shawarma spice mix, optional chicken broth, sauce, and ketchup. Stir the marinade well before adding it to the chicken.

3. 3

   Add the chicken strips and toss until coated in the marinade, then add the two bay leaves. Cover and refrigerate for 30 minutes or overnight.

4. 4

   To prepare the garlic cream, place the milk, water, and cornstarch in a saucepan while cold, and whisk until the cornstarch dissolves completely.

5. 5

   Place the saucepan over low heat and stir continuously until the mixture thickens.

6. 6

   Transfer the cornstarch mixture to a wide dish and leave it to cool and set.

7. 7

   Place the cold, set mixture in a food processor with the mayonnaise, garlic, vinegar, oil, and salt. Add the milk-and-water mixture mentioned in the recording, then blend until the garlic cream is smooth and creamy, without lumps. The amount of additional liquid and salt is unclear in the source.

8. 8

   Cut the pita bread into strips, then into small cubes, separating any pieces that are stuck together.

9. 9

   Fry the bread cubes in hot oil, stirring continuously, until golden and crisp. Remove them before they become dark, as they continue to brown after being removed from the oil.

10. 10

    Wash the basmati rice and soak it for 2 hours, then drain it immediately before cooking so it does not break apart.

11. 11

    Season the rice with turmeric, seven-spice blend, cinnamon, coriander, and salt, then toss briefly.

12. 12

    Heat the oil with a little ghee in a pot over medium heat. Add the chopped onion and sauté over low heat until softened.

13. 13

    Add the cardamom, cinnamon, dried lime, and bay leaf. Add the saffron if desired.

14. 14

    Add the seasoned rice and toss well until heated through and lightly sautéed.

15. 15

    Add 1.5 cups of water for every 1 cup of rice, and dissolve the chicken bouillon cube in the water.

16. 16

    Leave the rice over high heat until it absorbs the water. Reduce the heat, place 1 tsp of ghee on top, then cover the pot and cook for 20 minutes without lifting the lid.

17. 17

    Heat a baking tray thoroughly with 1 tbsp of ghee. Add the marinated chicken in batches so the temperature of the tray does not drop.

18. 18

    When the chicken begins to boil, continue cooking and browning it on the stovetop, or place it in a very hot oven at the highest temperature for about 15 minutes. Then reduce the heat to 180°C and turn the chicken occasionally until cooked through and browned. The additional cooking time is not specified in the recording.

19. 19

    Toast the almonds or peanuts in 2 tbsp of ghee.

20. 20

    To serve, begin with a layer of crispy bread and cover it with garlic cream.

21. 21

    Spread the rice over the bread, then add the chicken.

22. 22

    Add more garlic cream and the toasted nuts, garnish with parsley and pickled turnips, and serve the fatteh.

Notes

The recording does not provide quantities for most ingredients, and some terms in the marinade and garlic cream are unclear; quantities that could not be heard have been left blank rather than guessed. The main quantity of rice is not given, but the recorded water ratio is 1.5 cups per 1 cup of rice. The chicken may be cooked on the stovetop or in the oven; the oven temperature and timing instructions are reproduced as stated, while the approximate total cooking time is not specified.

Nutrition per serving

• Dinner
• Main course
• Middle Eastern
• Chicken
• Rice
• Suitable for entertaining
• Fried
• Oven