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“This is from the book "When Suzanne Cooks", by Suzanne Hussseini. Submitted to Kuwait Cooking by Erika Yepes.”

Ingredients Nutrition

  • 2 pieces pita bread
  • 14 cup peanut oil
  • 3 cups yogurt, plain full-fat
  • 12 garlic cloves, mashed - 2 cloves for the yogurt sauce and 10 cloves for the chicken
  • 1 whole chicken, about 1 kilogram
  • 3 tablespoons peanut oil
  • 3 lemons, juice of
  • 3 tablespoons butter, clarified
  • 2 cups rice, shortgrained, presoaked and drained
  • 12 teaspoon turmeric
  • 4 cups water
  • 14 cup pine nuts, toasted
  • 14 cup pistachios, toasted
  • 14 cup almonds, toasted
  • sea salt, to taste
  • pepper, to taste


  1. Prepare the croutons: Split the pita breads open and cut into bite sized pieces. Fry in the 1/4 cup peanut oil until crisp and golden. Drain on paper towels and set aside.
  2. Prepare the garlic yogurt sauce: Mix together two of the mashed garlic cloves, the plain yogurt and sea salt to taste. Set aside.
  3. Prepare the chicken: Rub the chicken with the remaining 10 cloves garlic - getting the garlic under the skin. Season with salt and pepper to taste. Heat the oil in a large pot and brown the chicken on all sides. Add the lemon juice and bring to a boil. Lower the heat, cover the pot and simmer for 40 minutes or until the chicken is falling from the bones- turning once during the cook time. Remove the skin and bones and shred the chicken back into the pot with the lemon sauce.
  4. Prepare the rice: Heat the clarified butter in a large sauce pan and stir in the drained rice. Add turmeric and salt, mixing well to completely coat the grains. Add the water and bring to a boil. Cover and reduce heat. Let cook undisturbed until all the water is absorbed, 15-20 minutes.
  5. Prepare the garnish: Combine the 3 types of toasted nuts.
  6. Assemble the dish: Place the croutons on a platter. Add a layer of hot rice. Add the chicken and drizzle with lemon sauce. Drizzle the yogurt sauce over all and top with the garnish. Serve immediately.

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