Dairy-Free Egyptian Chicken Fatteh

Instructions

1. 1Preheat your oven to 190°C. Cut the 4 pieces of pita bread into 2.54 cm squares and spread them in a single layer on a baking sheet. Bake for 10-15 minutes, or until the pita bread pieces are golden brown and crispy.
2. 2While the pita bread is baking, place the 2 large chicken breasts in a bowl. Sprinkle them evenly with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of cumin, and 1 teaspoon of coriander. Toss to coat the chicken breasts completely.
3. 3Heat the 3 tablespoons of olive oil in a large skillet over medium-high heat. Place the seasoned chicken breasts in the hot skillet. Cook for 6-8 minutes per side, until the chicken is browned and the internal temperature reaches 74°C. Remove the chicken from the skillet and set aside on a plate to cool slightly, then shred or dice it.
4. 4In the same large skillet, reduce the heat to medium. Add the 4 cloves of garlic, minced, and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
5. 5Pour the 1 28-oz can of canned diced tomatoes, 1 cup of vegetable broth, and 2 tablespoons of lemon juice into the skillet with the garlic. Stir everything together. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until it has thickened slightly.
6. 6To assemble the Fatteh, place the crispy pita bread pieces from step 2.54 cm the bottom of a large serving dish. Evenly distribute the 3 cups of cooked rice over the pita bread. Top the rice with the shredded or diced chicken from step 3. Spoon the tomato-garlic sauce from step 5 over the chicken.
7. 7Serve the Dairy-Free Egyptian Chicken Fatteh immediately.

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