Chicken and Rice Fatteh, فتة غزاوية Servings: 4

Chicken and Rice (Fatteh Ghazawieh)


  • Whole chicken
  • 8 oz ground beef (for garnish)
  • 1 cinnamon stick
  • 1 tbsp. whole cardamoms
  • 1 tsp. whole black peppercorns
  • 2 bay leaves
  • 3 cups rice
  • 1 or 2 Tbsp. Canola oil
  • salt to taste
  • 4 tbsp. fried pine nuts and/or almonds
  • 1 - 2 toasted flat bread cut into small pieces

Sauce Ingredients

  • 1 bulb of garlic, crushed
  • Green chillis, finely chopped
  • Juice of one lemon
  • 1/2 cup chicken broth


  1. In a large saucepan, place the chicken, cinnamon stick, cardamoms, peppercorns, bay leaves and salt, cover with water and bring to a boil, lower the heat and simmer for about one hour or until the chicken is done.

  2. Soak the rice for 20-30 minutes in hot water, then rinse well and drain.

  3. In a saucepan heat the oil and fry the pine nuts, remove from saucepan and set aside.

  4. In the same saucepan add the rice and salt and stir for a few seconds.

  5. Add the water and bring to a boil, stirring occasionally.

  6. Let water reduce to below the rice level, then lower the heat and simmer for 20 minutes.

  7. Line the serving dish with the toasted flat bread pieces and soak with some of the chicken broth.

  8. Layer half the rice on top of the bread.

  9. Remove the bones from the chiken and add chicken on top of the rice layer.

  10. Add the remaining rice on top of the chicken.

  11. Add the ground beef on top of the rice and then garnish with the pine nuts.

  12. Mix all the sauce ingredients together and serve with the chicken rice.