This dish is a square meal in itself. It uses pitta bread to line the bottom of a casserole dish, which is soaked in chicken stock, then topped with rice and chicken.
Found in Indian/South Asian and Carribean stores. If unavailable, use Scotch Bonnets or other fresh chillies to taste
Something else. I used chicken breasts rather than a whole chicken so I added some chicken stock and it worked well. Also I prefer not to grill the chicken at the end. - 16 Feb 2011
Great recipe! Really tasty and filling. Simple to make too - 16 Feb 2011
The chicken part of this recipe was actually very good. Simmering it and then broiling it leaves it very tender on the inside and crisp on the outside. I love the flavoring. Regarding the deaa, found it to be too watery...maybe it's my fault for using canned jalapenos, but I really think it called for too much lemon juice. I ended up throwing it in a blending with some Greek Yogurt and it made more of a "sauce" which was quite good. As far as the rice and pita bread, well this is where the recipe falls apart. It was WAY more rice than I needed. I would have made half. I also thought soaking the rice and pita bread in the stock was quite gross. It was really just soggy bread..and I even cut the stock in half. I'd definitely make this chicken and a "deea sauce" again, but will leave out the soggy carbs! - 14 Mar 2013 (Review from Allrecipes US | Canada)