Chicken hummus fattah

Chicken hummus fattah

Cairo Kitchen
Jonathan Gregson

This is a great way to use up leftover rotisserie or roasted chicken as the recipe calls for shredded chicken, which is reheated and flavoured in a broth. This fattah dish layers rice, bread and chicken and is then topped with a fresh yogurt sauce and pine nuts.


Quantity Ingredient
300g short-grain rice
350g chicken, cooked and shredded
1 litre chicken stock
400g canned chickpeas, drained
1 teaspoon ground cumin
2 tablespoons oil
20g pine nuts
freshly ground black pepper

For the fried bread

Quantity Ingredient
250ml olive oil
2 white pitta breads, cut into 2 cm cubes

For the yogurt sauce

Quantity Ingredient
200g natural yogurt
1 garlic clove, crushed
2 tablespoons lemon juice


  1. Wash the rice under cold running water, then soak in fresh water for half an hour.
  2. In a large saucepan, place the cooked chicken pieces in the stock with the chickpeas, cumin and salt and pepper, to taste. Bring up to the boil and then simmer, uncovered, for 15 minutes until the flavours have developed and the chicken is tender.
  3. Into a medium-sized pot, add the oil, drained rice and some salt and stir for 5 minutes over a high heat. Add 500 ml boiling water, stir and cover the pot. Reduce the heat to a simmer and cook for 20 to 25 minutes over a low heat until the rice is tender and has absorbed the water.
  4. To make the fried bread, heat the oil in a large frying pan until very hot. Add the bread cubes to the oil, in batches if necessary to prevent the pan from overcrowding, and keep stirring for 2 to 3 minutes until they are a dark golden colour. Remove the bread with a slotted spoon and drain the bread well on paper napkins.
  5. In a bowl, mix together the yogurt, garlic and lemon juice and set aside.
  6. Toast the pine nuts by placing in a dry frying pan and stirring for 2 to 3 minutes until they turn golden brown.
  7. To assemble, on a serving platter or in individual dishes, add the cooked rice, followed by a layer of the bread pieces, followed by the chickpeas and chicken with a ladle of the broth. Pour the yogurt mixture over the top and garnish with the pine nuts.
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