*  Exported from  MasterCook  *
             Layered Chicken And Yogurt Casserole (Fatteh Djaj)
 Recipe By     : Jeffrey Alford and Naomi Duguid
 Serving Size  : 6    Preparation Time :0:00
 Categories    : India                         Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      Pounds        roasting chicken
    2 1/2  Quarts        water
    1      Tablespoon    black peppercorns
    2      Inch          cinnamon stick
      1/4  Teaspoon      cloves
    1      Medium        onion -- coarsely chopped
    2      Large         Sprigs  fresh thyme
    2      Cups          plain yogurt
    1      Cup           long-grain white rice
    4      Cloves        garlic -- finely chopped
                         juice of one lemon
    1 1/2  Teaspoons     salt
    4      Cups          toasted pita
      3/4  Cup           mixed flat-leaf parsley and fresh mint -- finely
    3      Tablespoons   pine nuts -- dry-roasted
    2      Tablespoons   unsalted pistachios -- coarsely chopped
 Wash the chicken.  Pull off the skin and trim off excess fat.
 Place the cold water and chicken in a large soup pot.  Add the
 peppercorns, cinnamon, cloves, onion, and thyme and bring to a boil
 over medium-high heat.  Lower the heat and simmer gently, partially
 covered, for 1 hour.  Remove from the heat.
 Meanwhile place the yogurt in a sieve or colander lined with cheesecloth.
 Let drain over a bowl for 1 hour to thicken.
 Remove the chicken from the broth with tongs, and place the chicken on a
 work surface.  Let cool somewhat, then pull the chicken meat off the
 bones, shredding it into bite-size pieces.  Discard the bones.  Strain the
 and discard the solids.  Pour 4 1/2 cups of the broth into a container and
 place the broth in the refrigerator to cool (If you are in a rush, you can
 skip this step and use the broth without defatting it).  Set aside the
 remainder of the broth in the refrigerator or freezer for another use.
 (The recipe can be prepared ahead to this point and the chicken, broth,
 and yogurt stored, covered, in the refrigerator for up to 48 hours).
 Skim the fat off the surface of the cooled broth.
 Rinse the rice thoroughly in cold water until the water runs clear, then
 drain well.  Place in a saucepan with a tight-fitting lid and add 2 1/4
 cups of the defatted broth.  Bring to a vigorous boil, then cover, reduce
 the heat to very low, and cook for 20 minutes.  Remove from heat.
 Meantime, combine the remainder of the defatted broth, the chopped garlic,
 and lemon juice in a small saucepan and bring to a gentle boil.  Add 1
 teaspoon of the salt and simmer for 5 minutes.  (If you have refrigerated
 the chicken pieces, place them in the broth to rewarm).  You are now ready
 to assemble the fatteh.
 Assemble the fatteh on a large shallow serving dish or platter.  Leave 1
 cup of the toasted pits in triangle-shaped pieces and break up the rest
 into bite-sized pieces.  Spread the broken pieces over the bottom of the
 dish and lean the triangles up agains the sites, or if using a platter,
 place around the edge.  Pour two thirds of the garlic broth over the
 crumpled bread.  Spoon on the rices, spreading it evenly, then distribute
 the chicken pieces evenly over the rice  Pour the remainder of the broth
 over the chicken.
 Mix together the yogurt and the remaining 1/2 teaspoon salt and spread
 over the chicken.  Scatter the chopped herbs over the yogurt, then
 sprinkle on the pine nuts and chopped pistachios.  Alternatively, you can
 mix the chopped mint into the yogurt, leaving only the parsley and nuts
 as top dressing.  Serve immediately.
 “Flatbreads and Flavors” by Jeffrey Alford and Naomi Duguid, 1995
 Shared by Cathy Lee Lielausis, New Hampshire, USA
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