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Chicken Fatteh
Tender chicken and chickpeas mingle with crispy pita and creamy tahini yogurt. This flavorful layered dish is a delightful Lebanese classic for any meal!
Original recipe via simplyleb.com
Ingredients
- 19 oz. can of chickpeas
- 3 sm. loaves of pita bread
- ¼ cup avocado oil ((divided))
- 3 tb. pine nuts
- 2 sm. chicken breasts ((or 1 large))
- 1 tsp. salt
- ½ tsp. black pepper
- 5 cups water ((for boiling))
- 1½ cups plain yogurt
- 2 cloves garlic
- 2 tsp. tahini paste
- 1 tsp. salt
- ¼ cup cold water
- Sumac
Instructions
- In a small pot, add one tablespoon of avocado oil. Season the chicken with one teaspoon of salt and the ½ teaspoon of black pepper. Sear on each side for 3-4 min. Add the water and aromatics and boil the chicken until fully cooked, about 20 minutes. Remove the chicken and set aside to cool. Once the chicken has cooled, shred into bite sized pieces.
- Cut the pita bread into 2-inch squares using scissors or your hands. Toss with some oil (2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Toss every minute for even cooking.
- Crush the 2 cloves of garlic using mortar and pestle or your preferred method, then add to a medium-sized bowl. Add the yogurt, tahini paste, salt, and cold water. Whisk thoroughly and set aside in the refrigerator to stay cold.
- Drain the chickpeas and wash thoroughly. In a small skillet, warm the chickpeas with some water for about 5 minutes over medium heat. Drain the water and set aside to start layering the dish.
- In a small skillet, add the remaining 1 tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.
- Layer the chicken fatteh right before serving/eating. Start with the crispy pita chips, followed by the chickpeas, then the chicken, yogurt sauce and lastly the toasted pine nuts with oil. Sprinkle some sumac for extra flavor. **Optional