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Export 19 ingredients for grocery delivery
Step 1
Prepare the mint yogurt sauce. Place the yogurt, garlic, mint, and salt in a small bowl. Mix with a fork until well-combined. Cover and refrigerate for now.
Step 2
If you like, prepare Lebanese rice according to this recipe and set aside. Prepare Mediterranean salad according to this recipe; cover and refrigerate for now.
Step 3
Arrange the chicken breasts in a single layer in the bottom of a heavy cooking pot or Dutch oven. Sprinkle with salt. Add apple cider vinegar, bay leaves, cinnamon sticks, cardamom, and cloves. Pour in enough cold water to cover the chicken by 1 inch or so.
Step 4
Place the pot of chicken on the stove-top over medium-high heat. Bring to a boil. Skim off the white foam that collects on the surface of the water. Turn heat to low, cover and cook another 15-20 minutes or until the chicken is cooked through registering an internal temperature of 165 degrees F.
Step 5
With a slotted spoon, remove the chicken from the cooking broth and place on a cutting board to cool. Strain and reserve the broth for later or other use.
Step 6
When cool enough to handle, remove the bones and shred the chicken into bite-sized pieces.
Step 7
In a large cast iron skillet like this one, heat 2 tbsp extra virgin olive oil over medium heat. Add the onions and cook for 4 minutes, stirring regularly. Add the garlic and cook for another minute or so. Add the chicken, paprika and sumac. Season with salt and pepper. Stir until the chicken is well-coated. Cook for 5-7 minutes until the chicken is warmed through.
Step 8
Remove from heat and add the toasted nuts. Garnish with fresh parsley leaves.
Step 9
To serve, divide toasted pita bread among serving bowls. Add the Lebanese chicken;top with a generous scoop of the mint yogurt sauce and more toasted nuts, if you like. If you've gone a step further and prepared the rice and salad, then make room to add them next to the Lebanese chicken fatteh (as in the photos above). Enjoy!
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