Arabic Chicken Fatteh with Chickpeas
This Arabic Chicken Fatteh is packed with layers of flavor and texture—crispy pita bread, seasoned chicken and chickpeas, creamy tahini yogurt sauce, and crunchy toasted nuts.
🛒 Ingredients
🍗 For the Chicken & Chickpeas
▢ 2 lbs boneless chicken thighs or legs (or bone-in chicken, or cooked rotisserie chicken) 🍗
▢ 3 green cardamom pods 🌿
▢ 1 cinnamon stick 🌰
▢ 2 bay leaves 🍃
▢ 1 can chickpeas 🫘
▢ 1 onion, diced 🧅
▢ 2 garlic cloves, crushed 🧄
▢ 2 tbsp olive oil 🫒
▢ 2½ tsp seven spice (or allspice) 🌶️
▢ 1 tsp salt 🧂
▢ ½ tsp black pepper ⚫
🫓 For the Pita
▢ 4 round pita breads (8-inch size) 🫓
▢ ½ cup olive oil 🫒
▢ 2 tsp sumac 🌺
🥣 For the Yogurt Sauce
▢ 2 cups plain yogurt (3% fat preferred) 🥣
▢ ½ cup tahini 🌿
▢ 1 garlic clove 🧄
▢ ½ tsp salt (or to taste) 🧂
▢ Juice of 1 lemon 🍋
▢ 1–2 tbsp water 💧
🌿 For the Garnish
▢ ¼ cup slivered almonds or pine nuts 🌰
▢ 2 tbsp olive oil 🫒
▢ ¼ cup finely chopped parsley 🌿
▢ ¼ cup pomegranate seeds (optional) ❤️
👩🍳 Instructions
🫓 Prepare the Pita
1️⃣ Preheat the oven to 425°F (220°C).
2️⃣ Cut the pita bread into 1-inch squares.
3️⃣ Toss the pita pieces with olive oil and sumac until evenly coated.
4️⃣ Spread in a single layer on a baking sheet.
5️⃣ Bake for 10–12 minutes, or until golden and crispy.
6️⃣ Alternatively, fry the pita pieces in batches in a non-stick skillet, stirring frequently until golden.
🍗 Prepare the Chicken
7️⃣ Place the chicken in a large pot and cover with water.
8️⃣ Add the cardamom pods, cinnamon stick, and bay leaves.
9️⃣ Bring to a boil and cook for about 30 minutes, or until the chicken is fully cooked.
🔟 Remove the chicken from the broth and allow it to cool. Reserve the broth for another use if desired.
1️⃣1️⃣ Shred the chicken into bite-sized pieces.
🧅 Cook the Chicken & Chickpeas Mixture
1️⃣2️⃣ Drain and rinse the chickpeas.
1️⃣3️⃣ Heat olive oil in a large non-stick skillet.
1️⃣4️⃣ Add the diced onion and crushed garlic.
1️⃣5️⃣ Cook for 5–7 minutes until softened.
1️⃣6️⃣ Add the shredded chicken and chickpeas.
1️⃣7️⃣ Season with seven spice, salt, and black pepper.
1️⃣8️⃣ Stir well and cook for 10 minutes until everything is heated through and the flavors are combined.
1️⃣9️⃣ Taste and adjust seasoning if needed.
🥣 Prepare the Yogurt Sauce
2️⃣0️⃣ In a bowl, combine the yogurt, tahini, garlic, salt, and lemon juice.
2️⃣1️⃣ Add 1–2 tablespoons of water as needed to achieve a smooth, pourable consistency.
2️⃣2️⃣ Mix well and adjust seasoning to taste.
🌰 Prepare the Garnish
2️⃣3️⃣ Heat 2 tablespoons of olive oil in a skillet.
2️⃣4️⃣ Add the almonds or pine nuts.
2️⃣5️⃣ Toast, stirring constantly, until golden brown.
2️⃣6️⃣ Remove from heat and set aside.
2️⃣7️⃣ Finely chop the parsley.
🍽️ Assemble the Fatteh
2️⃣8️⃣ Spread the crispy pita pieces on the bottom of a serving dish.
2️⃣9️⃣ Spoon the chicken and chickpea mixture evenly over the pita.
3️⃣0️⃣ Pour the yogurt tahini sauce over the top.
3️⃣1️⃣ Garnish with toasted almonds or pine nuts.
3️⃣2️⃣ Sprinkle with chopped parsley.
3️⃣3️⃣ Add pomegranate seeds if using.
3️⃣4️⃣ Serve immediately and enjoy. 😋🍗🫓🥣🌿
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