A Jordanian Supper (Season 6, Episode 25)

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess with fewer calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds are more affordable and provide a similar crunch.

tahini

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a nutty flavor with less cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more budget-friendly while maintaining a neutral taste.

Cut pita breads in half and brush both sides with olive oil.

Toast pita halves in a hot oven at 400°F for 8-10 minutes, flipping halfway through.

Soak 3/4 cup rice in water for at least 20 minutes, adding 1 tablespoon kosher salt.

In a pot, heat 1 tablespoon oil and toast cardamom seeds, cloves, and cinnamon for 1-2 minutes.

Add bone-in skin-on chicken breast skin side down and brown for 2-3 minutes.

Add enough water to cover the chicken and a couple teaspoons of salt; simmer for 20-25 minutes.

Reserve cooking liquid and strain out the chicken.

In a saucepan, combine soaked rice and 1 1/2 cups reserved cooking liquid; season with turmeric, fennel, coriander, and black pepper.

Bring to a low simmer, cover, and cook for 15-18 minutes.

Prepare yogurt sauce by mixing yogurt with tahini, lemon juice, garlic, reserved cooking liquid, black pepper, and kosher salt.

Fluff the cooked rice and moisten shredded chicken with reserved cooking liquid.

Layer toasted pita, rice, shredded chicken, and yogurt sauce in a serving dish.

Top with toasted almonds, sumac, pomegranate molasses, and parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens