Description
Crispy toasted pita on the bottom, poached chicken and chickpeas in the middle, and a garlicky yogurt sauce poured over everything, finished with toasted pine nuts and a drizzle of spiced butter. Lebanese, criminally underknown outside the Middle East.
Ingredients
Units
- 1 1/2 lbs boneless, skinless chicken breasts
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 large pita breads, split and torn into pieces
- 3 tablespoons olive oil
- 2 cups plain yogurt
- 2 cloves garlic, finely grated
- 2 tablespoons fresh lemon juice
- 1 teaspoon kosher salt
- 1/4 cup pine nuts
- 2 tablespoons unsalted butter
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon sumac
Instructions
- Place the chicken breasts in a saucepan and cover with salted water. Bring to a gentle simmer and poach 15 to 18 minutes until cooked through. Remove, let rest 5 minutes, then shred into large pieces. Reserve 1/2 cup of the poaching liquid.
- Preheat oven to 375°F. Toss the pita pieces with olive oil and spread on a baking sheet. Toast 8 to 10 minutes until golden and crispy.
- Warm the chickpeas in a small saucepan with the reserved poaching liquid and a pinch of salt.
- Make the yogurt sauce: whisk together yogurt, garlic, lemon juice, and salt until smooth.
- Assemble the fatteh: spread the toasted pita in a serving dish. Spoon the chickpeas and their liquid over the pita. Layer the shredded chicken on top. Pour the yogurt sauce over everything.
- Toast the pine nuts in the butter in a small skillet until golden. Stir in cumin, paprika, and cayenne. Drizzle the spiced butter and pine nuts over the yogurt. Finish with parsley and sumac.
Notes
- Poaching the chicken gently rather than boiling keeps it tender and moist — a rolling boil makes it stringy and tough.
- Assemble the fatteh right before serving. The pita needs to be crispy on the bottom, and it softens fast once the yogurt hits it.
- Sumac adds a citrusy tartness that is essential to the flavor profile. Do not skip it — there is no real substitute.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Lebanese
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6
- Sodium: 740
- Fat: 26
- Carbohydrates: 36
- Fiber: 4
- Protein: 44
- Cholesterol: 100