Lebanese Chicken Fattee

This dish is a favourite in my home! I build this fragrant dish with layers of stewed rice, roasted chicken, softly roasted aubergine, and topped with a spiced tomato sauce. It comes with a refreshing mildly spicy yoghurt dip. Enjoy your meal!

Chicken thigh fillet (better living 2 stars), aubergine, tomatoes, white onion, garlic, fresh dill, mint, parsley, preserved lemon, chickpeas, chilli powder, cinnamon, cumin seeds, clove, butter, yoghurt, basmati rice, brown rice, pepper and salt, sunflower oil.

Allergens: koemelk, lactose.

Microwave

Heat the chicken fattee loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Serve with the yoghurt dip.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the chicken fattee covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Serve with the yoghurt dip. Disposable containers cannot go in the oven, transfer to an oven dish.

Energy126,38 kcal

Protein9,15 g

Fat4,87 g

of which saturated1,49 g

Carbohydrates11,78 g

Dietary fibre1,95 g

Salt0,61 g

Average weight: 540 g