Syrian Chicken Fatteh

Place 500 g chicken breast in a saucepan, pour in 1200 ml water, add 1 onion, 2 bay leaves, and salt and black pepper to taste. Bring to a boil, reduce the heat, and simmer for 30–40 minutes, until the meat is fully cooked. Remove the chicken, reserve 250 ml of the broth, let the meat cool, then shred it into pieces.

Rinse 180 g rice, add 350 ml water, season with salt to taste, and cook covered over low heat for about 20 minutes, until the rice is tender.

Cut 2 pieces of pita into roughly 3 cm pieces, toss with 30 ml olive oil, spread in a single layer on a baking sheet, and toast in the oven at 180°C for 10–12 minutes, until crisp and lightly golden.

For the sauce, crush 2 garlic cloves, then add 250 g plain yogurt, 60 g tahini, the juice of 1 lemon, and salt to taste. Stir until smooth; do not heat, so the yogurt doesn't curdle.

Warm the chicken and rice if they've cooled. In a wide, deep dish or serving bowl, combine the crispy pita with the rice and half of the chicken, then lightly drizzle with 250 ml of the chicken broth and half of the yogurt sauce.

Toast 40 g almonds in a dry skillet until golden. Arrange the remaining chicken on top, spread the rest of the sauce over it, and sprinkle with the almonds and 20 g chopped parsley. Serve immediately, while the pita is still crisp.