Egyptian-Inspired Fire-Grilled Chicken Fattah

Ingredients (Serves 4-6)

For the Grilled Chicken

• 1.5 kg bone-in, skin-on chicken pieces (thighs, drumsticks, or whole spatchcocked chicken)
• 3 tbsp olive oil
• 1 tbsp white vinegar
• 1 tbsp lemon juice
• 1 tbsp salt
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp cinnamon
• ½ tsp turmeric

For the Rice

• 1 ½ cups Egyptian rice (or short-grain rice)
• 2 tbsp butter or ghee
• 3 cups chicken broth
• 1 tsp salt
• 1 tsp black pepper

For the Garlic-Tomato Sauce

• 3 tbsp olive oil
• 4 garlic cloves, minced
• 2 cups tomato puree
• 1 tbsp vinegar
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp cumin

For the Crispy Pita Layer

• 3 pita breads, cut into bite-sized squares
• 2 tbsp butter or olive oil

Preparation Instructions

Step 1: Marinate the Chicken

1. In a large mixing bowl, whisk together olive oil, vinegar, lemon juice, salt, black pepper, cumin, coriander, smoked paprika, garlic powder, cinnamon, and turmeric.
2. Coat the chicken thoroughly in the marinade.
3. Cover and refrigerate for at least 2 hours (overnight for best flavor).

Step 2: Preheat the Pure Fire Kettle

1. Fill the Pure Fire Kettle with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
2. Open the bottom vent fully and leave the lid open for 10 minutes until the coals are glowing.
3. Arrange the coals into two heat zones: direct high heat on one side, and indirect lower heat on the other.
4. Close the lid and stabilize the temperature at 400°F (200°C).

Fire Management Tips:

• If the temperature drops below 375°F, open the bottom vent slightly.
• If it rises above 425°F, close the bottom vent halfway.

Step 3: Grill the Chicken

1. Place the chicken skin-side down over direct heat for 3-4 minutes to sear.
2. Flip and move to indirect heat for 30-35 minutes, turning every 10 minutes.
3. Use a ProQ Thermometer to check doneness—chicken should reach 165°F (75°C) at the thickest part.
4. Remove and let rest for 10 minutes before slicing.

Step 4: Cook the Rice

1. Rinse Egyptian rice under cold water until the water runs clear.
2. In a pot, heat butter or ghee, then add rice and toast for 2-3 minutes.
3. Add chicken broth, salt, and black pepper, cover, and cook on low heat for 15 minutes until fluffy.

Step 5: Prepare the Garlic-Tomato Sauce

1. Heat olive oil in a cast iron pan or grill-safe pot over medium heat.
2. Add minced garlic and sauté for 1 minute until fragrant.
3. Stir in tomato puree, vinegar, salt, black pepper, and cumin.
4. Simmer for 5-7 minutes, stirring occasionally.

Step 6: Crisp the Pita Bread

1. In a pan, melt butter or heat olive oil over medium heat.
2. Add pita squares and toast for 5-6 minutes, stirring frequently until golden brown.

Step 7: Assemble the Fattah

1. Spread crispy pita pieces at the bottom of a serving dish.
2. Layer the cooked Egyptian rice over the pita.
3. Arrange the grilled chicken pieces on top.
4. Drizzle with the garlic-tomato sauce.

Step 8: Serve and Enjoy

1. Garnish with chopped parsley or toasted nuts.
2. Serve hot, with extra sauce on the side.

Expert Tips & Troubleshooting

How to keep the chicken juicy:

• Cook over indirect heat after searing to prevent burning.
• Let the chicken rest before slicing to retain moisture.

How to get extra crispy pita:

• Fry pita pieces in butter or olive oil instead of toasting in the oven.

How to enhance the flavor:

• Add a pinch of cinnamon to the tomato sauce for extra depth.
• Use bone-in chicken for richer, more flavorful results.

Serving Suggestions & Variations

• Add roasted almonds or pine nuts for extra crunch.
• Serve with yogurt or tahini sauce for added creaminess.
• Substitute chicken with lamb shanks for a heartier version.