Chicken Fatteh
Chicken Fatteh
In Arabic, fatteh means “crumbs”, which is what chicken fatteh is: leftovers turned into something new. This Lebanese dish was created from leftover toasted pita bread, roast chicken, and chickpeas. Pine nuts and fresh parsley are added to the mix. Then a garlicky yogurt sauce is poured over the dish and everything get mixed together. Obviously, if you don’t have these as leftovers, you can toast your own pita chips and sauté the chicken.
Servings: 2
Ingredients
- 1 can chickpeas drained
- 2 pita bread cut into 1 1/2” cubes
- 3 tbsp olive oil
- 1/4 cup pine nuts or almonds
- 1 lb boneless skinless chicken breast or thighs cut into small cubes
- 1/2 tsp garlic powder
- 1/2 tsp ground coriander
- 1/2 tsp thyme
- 1/2 tsp paprika
- salt and white pepper to taste
- 3 tbsp parsely finely chopped
Garlic Yogurt Sauce
- 1 tbsp olive oil
- 3 garlic cloves minced
- 1 cup Greek yogurt
- 1 tbsp tahini
- 1/4 tsp salt
Instructions
- Cut the pita bread into 1” pieces. Toss with olive oil. Season with salt.
- Place on a rack on a baking sheet. Toast in a preheated 400 degree oven for 8 minutes until crispy. Set aside.
- Heat up 1 tbsp of olive oil in a sauté pan over medium high heat. Toast the pine nuts for 1 minute. Remove from the pan.
- Add in the chicken. Season with garlic powder, ground coriander, thyme, paprika, salt, and white pepper. Cook for 6-8 minutes until cooked completely through. Set aside.
- Heat up olive oil in a small pot over medium heat. Sauté the garlic for 2 minutes.
- Stir in the yogurt, tahini, and salt. Simmer over medium low heat for 2-3 minutes until warm, consistently stirring. The yogurt sauce should not ever be brought to a boil.
- Equally divide the ingredients between 2 bowls, placing each ingredient next to each other in a circular pattern.
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