Toast Fattah Flow

Toast Fattah Flow

Layered rice and grilled herb chicken topped with creamy tahini Cilantro Flow and finished with crisp toasted bread.

PREP TIME COOK TIME
20 mins 20-25 mins
Yields: 4 servings

Ingredients

2 cups Greek yogurt
3 cloves garlic, minced
2 tbsp olive oil
2 tbsp tahini
to taste Brisca Herb 'n' Salt
plenty Brisca Cilantro Flow
500 g chicken breast or thighs
2 tbsp olive oil
2 cloves garlic, minced
2 tbsp fresh cilantro, chopped
1 tsp dried thyme
1 tsp dried oregano
to taste Brisca Herb 'n' Salt
2 cups cooked rice
2 cups bread, cut into small pieces
2 tbsp olive oil (for toasting)
¼ cup fresh cilantro, chopped
¼ cup pine nuts, toasted

Instructions

1

Prepare Yogurt Base: In a bowl combine Greek yogurt, garlic, and olive oil. Refrigerate for about 2 hours to allow flavors to develop.

⏱ 2 hours
2

Strain Yogurt: Transfer the yogurt mixture to a strainer and allow excess liquid to drain. Stir in tahini, plenty of Brisca Cilantro Flow, and lots of Brisca Herb 'n' Salt until creamy and balanced.

3

Marinate Chicken: Toss chicken with olive oil, garlic, chopped cilantro, thyme, oregano, and Brisca Herb 'n' Salt. Grill until nicely charred and cooked through, then cut into pieces.

4

Toast Bread: Toss bread pieces with olive oil and toast in the oven until golden and crisp.

5

Assemble: Spread rice in the center of a serving dish and top with grilled chicken pieces.

6

Sauce Moment: Spoon the tahini yogurt Cilantro Flow generously over the chicken and rice.

7

Finish: Sprinkle with chopped cilantro and toasted pine nuts. Arrange the toasted bread pieces around the edge of the plate before serving.

Made with:Cilantro Flow, Herb 'n' Salt

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Select ingredients to add to your cart

Cilantro Flow

Cilantro Flow

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Toast Fattah Flow

cilantro-flow, herb-n-salt ["main-dish","chicken","cilantro-flow","herb-n-salt","ramadan-day-twenty-eight","gathering"]