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Fetat Jaj with Deaa

Fetat Jaj with Deaa

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
IMANKAY

IMANKAY

This Arabic casserole starts out with cut up bread on the bottom soaked with chicken broth and then topped with rice and chicken.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

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Directions

  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.
  8. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Christie
2

Christie

3/14/2013

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!

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