Egyptian Chicken Fatta with Lemon

Instructions

1. 1

   Weigh 170 g of raw boneless chicken thigh meat and cut it into two pieces. Bring 450 ml of water to a simmer, add the chicken and poach for 20 minutes over low heat, until cooked through. Lift out and keep covered and warm; keep the broth.

2. 2

   Rinse the 70 g of long-grain white rice and put it in a small saucepan with 140 ml of the hot broth. Cover and cook for 15 minutes over low heat, then let rest for 5 minutes; add 20 ml of broth and cook 3 minutes longer if needed.

3. 3

   While it cooks, cut the 55 g of whole wheat bread into squares. Brown them in a skillet with 6 g of the 12 g of oil for 4 minutes, stirring.

Recipes written and tested in writing by the Mizen editorial team. Photos are illustrative.