"This Arabic casserole starts out with cut up bread on the bottom soaked with chicken broth and then topped with rice and chicken." — IMANKAY
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fresh jalapeno pepper, seeded and minced
1 (3 1/2) pound
fryer or boiler chicken, cut into pieces
crushed dried rosemary
salt and pepper to taste
(7-inch) pita flat breads
cooked white or brown rice
chopped fresh parsley for garnish
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, found it to be too watery...maybe it's my fault for using canned jalapenos, but I really think it called for too much lemon juice. I ended up throwing it in a blending with some Greek Yogurt and it made more of a "sauce" which was quite good. As far as the rice and pita bread, well this is where the recipe falls apart. It was WAY more rice than I needed. I would have made half. I also thought soaking the rice and pita bread in the stock was quite gross. It was really just soggy bread..and I even cut the stock in half. I'd definitely make this chicken and a "deea sauce" again, but will leave out the soggy carbs!
* Percent Daily Values are based on a 2,000 calorie diet.
Fetat Jaj with Deaa
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 135
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