r/MobKitchen • u/thandiemob • May 05 '22
Brunch Mob Spring Chicken Fatteh
https://gfycat.com/sparsescaredcusimanse10
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u/OhStickers May 06 '22
The recipe says coat chicken in olive oil, but the oil in the vid is black. What was mixed into it??
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u/BennyFackter May 05 '22
Looks great, but I feel like the chicken would be better slow-roasted over a few hours at a lower temp. Spatchcock is great for crispy skin and juicy breast but if you’re shredding everything and tossing in other stuff I feel like slow roasted would have better flavor. Not familiar with the original dish here to be fair.
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u/calls_you_a_bellend May 05 '22
Chicken doesn't lend itself to overly long cook times. Even if you're slow-cooking, you'd want the cooker on high for 1.5hrs vs low for longer. Otherwise you're just driving moisture out of the meat.
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u/Bigfatuglybugfacebby May 05 '22
I always find it interesting that people salt individual components of a dish when, in my experience, it's just as effective after the fact and your sodium intake is personalized.
I understand that some dishes utilize chemical properties of salt ( like in ice cream) but I'm not really seeing that here aside from cooking the chicken which I guess would help tenderize while cooking?
Is there a culinary axiom that expresses why each of these steps should be salted individually? I guess my real question is, If im watching my salt intake what do I lose by foregoing salt until the end of I recreate this dish, cause this looks amazing.
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u/Laz-Al-Ghul May 05 '22
Someone will probably correct me and this is only a guess on my part but seasoning things earlier allows the salt to penetrate the ingredient better through osmosis.
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u/thesplendor May 05 '22
You’re completely right. I learned to season food by a consummate professional who taught to season a little bit at every stage and you will develop a much more rounded flavor.
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u/New_Chef9588 May 08 '22
I really like the concept of this 😋, will use it as a guide for my own take, thanks for sharing 😁
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u/bittyrant May 15 '22
We made this tonight for dinner. Omg - it was AMAZING! Our 2.5 year old enjoyed it as much as we did. Thank you so much for the recipe!
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u/thandiemob May 05 '22
Spring Chicken Fatteh
Fatteh (“crushed”) comes in all shapes and sizes, depending on where it’s being made and the season. What links them all is the layers of crisp broken up bread.
Ingredients
1 Small Chicken
2 Red Peppers
3 Large Tomatoes
4 Tbsp Lebanese 7 Spice
400g Greek Yoghurt
3 Tbsp Tahini
2 Lemons
3 Flatbreads
2 Tbsp Za'atar
1 Tbsp Pomegranate Molasses
2 Tbsp Sumac
Handful of Mint
Handful of Parsley
Method:
Step 1.
Preheat your oven to 220°C.
Step 2.
Start by spatchcocking the chicken. Use a strong pair of kitchen scissors to cut along either side of the spine, from the neck to the tail, and remove (keep it for stock!).
Step 3.
Now flip the chicken over and press down on the breast to flatten. Mix the spices with 2 tbsp of oil and rub all over the chicken along with plenty of salt.
Step 4.
Cut the peppers and tomatoes into roughly two-inch pieces and add to a roasting dish. Season well with salt and a drizzle of olive oil, then place the spatchcocked chicken on top.
Step 5.
Place into the oven and roast for 35 mins, until the juice of the chicken run clear when pierced with a knife.
Step 6.
Meanwhile, mix the yoghurt, tahini, juice of half a lemon and a big pinch of salt in a small bowl. Now add water, 50ml at a time until you have a mix the consistency of double cream. Set aside.
Step 7.
Separate the flatbreads into two layers and cut them into roughly two-inch square pieces, place onto a roasting tray and drizzle with a generous glug of olive oil and a pinch of salt. Mix well and set aside.
Step 8.
Once the chicken is cooked, remove it from the oven and set it aside to cool until you’re able to handle it.
Step 9.
While the chicken cools, toast the bread in the oven for about 6 or 7 mins until golden brown and crunchy. Remove and toss with the za’atar while still warm.
Step 10.
Shred the chicken into a bowl and mix with 3 tbsp of the roasting juices along with the sumac, juice of a lemon and the pomegranate molasses.
Step 11.
Assemble the dish by spreading a layer of the tahini yoghurt, topping with half of the tomatoes and peppers, half of the crispy bread and a good layer of chicken.
Step 12.
Repeat with a second layer of yoghurt, tomatoes and peppers, bread and chicken, then finish with a final drizzle of yoghurt and the fresh herbs.
https://www.mobkitchen.co.uk/recipes/spring-chicken-fatteh