RCI-SP.004.0082.001
Chicken Fatah
A thick stew with mini-dumplings.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- kilo of chicken (1½ large chickens) skinned and cut in pieces1½ unit
- 1 large
- 4 cloves
- 1 small
- each black pepper½ teaspooncumin powder
- a pinch of red pepper (or to taste)1 unit
- rounded tablespoon crushed oregano leaves (or zatar)1 unit
- 1 tablespoon
- 1 unit
- – 3 carrots2 unitpeeled and chopped
- zucchini1 unitchopped (optional)
- tomatoes2 largechopped
- a handful of freshly chopped parsley1 unitcilantro or coriander
- ⅔ cup
- brown flour⅔ cup
- 2 tablespoons
- 4 tablespoons
- prepared milk½ cup
Method
1
Prepare the dough by combining white flour, brown flour, and baking powder in a large bowl. Mix well to ensure even distribution of the leavening agent.
2
Add vegetable oil and milk to the flour mixture, stirring until a soft dough forms. Knead lightly until the dough comes together but remains slightly sticky.
3
Divide the dough into 4 equal portions and flatten each into a thin round roughly ¼ inch thick. Set aside on a lightly floured surface.
10 minutes
4
Heat 2 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides, working in batches if necessary to avoid overcrowding.
12 minutes
5
Remove the browned chicken and set aside. In the same pot, add the remaining 2 tablespoons oil and sauté the diced onion until soft and golden, about 4–5 minutes.
6
Add the minced garlic and cook for 1 minute until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly to caramelize slightly.
2 minutes
7
Season with black pepper, cumin powder, red pepper, oregano (or zatar), and sugar. Stir well to combine the spices with the tomato paste and oil.
1 minutes
8
Return the browned chicken to the pot and pour in the chicken broth. Add the carrots, zucchini (if using), and chopped tomatoes. Bring to a boil, then reduce heat to a simmer.
5 minutes
9
Cover the pot and simmer for 50–60 minutes until the chicken is tender and cooked through, stirring occasionally. The sauce should reduce and thicken.
55 minutes
10
While the stew simmers, heat a large skillet or griddle over medium heat. Once hot, cook each dough round for 2–3 minutes per side until lightly golden and cooked through. Stack on a plate and keep warm.
15 minutes
11
Adjust seasoning of the stew with salt, pepper, and additional spices to taste. Stir in the fresh parsley or cilantro just before serving.
2 minutes
12
Arrange the cooked dough rounds on a serving platter and ladle the chicken stew with vegetables and sauce over the top. Serve immediately while the flatbread is still warm.