Fetat Jaj with Deaa

1
IMANKAY 46

"This Arabic casserole starts out with cut up bread on the bottom soaked with chicken broth and then topped with rice and chicken."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 30 m servings 580 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 580 kcal
  • 29%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 73g
  • 24%
  • Protein:
  • 35.2 g
  • 70%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 250 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. To make the deaa, mix together the jalapeno, garlic, and lemon juice. Cover and refrigerate until ready to serve. This spicy relish should be offered on the side of the casserole, so that your guests can add spice to their taste.
  2. Place the chicken in a Dutch oven and fill with enough water to cover; stir in the onion, 1 tablespoon of allspice, bay leaves, cardamom, rosemary, salt, and pepper.
  3. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour.
  4. Preheat oven for broil.
  5. Remove the chicken pieces from the Dutch oven and place on a baking sheet; season each piece with salt and pepper and the remaining allspice. Reserve the chicken stock.
  6. Broil the chicken pieces on the top rack of the oven until the chicken starts to crisp and turns golden brown.
  7. Cut the pita bread into large chunks, and arrange the pieces in layer across the bottom of a casserole dish, then spread the rice over the pita. Pour 4 cups of the reserved stock over the pita and rice, allow to stand for 5 minutes to soak in the stock. If necessary, add more stock to make the dish moist. Place the chicken on top of the rice and garnish with parsley.

Reviews

1

The chicken part of this recipe was actually very good. Simmering it and then broiling it leaves it very tender on the inside and crisp on the outside. I love the flavoring. Regarding the deaa,...