Chicken Fatteh
A Middle Eastern layered bread salad with crispy pita, creamy yogurt, and tender spiced chicken. Topped with toasted chickpeas and pine nuts for crunch and flavor.
- Total time
- 35 min
- Servings
- 4
- Calories
- 542
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 2 cups plain Greek yogurt
- 2 whole garlic cloves, minced
- 2 tbsp lemon juice
- ¼ tsp salt
- 2 whole pita bread
- 3 tbsp olive oil
- 1 cup canned chickpeas, drained
- ½ cup pine nuts
- ¼ cup fresh parsley, chopped
- 1 tbsp pomegranate molasses
- ½ tsp sumac
Instructions
- 1
Pat chicken breasts dry and season with cumin, coriander, paprika, salt, and pepper. Let sit for 10 minutes.
- 2
Cut pita bread into 1-inch pieces. Toss with 2 tbsp olive oil and spread on a baking sheet.
- 3
In a small bowl, whisk together Greek yogurt, minced garlic, lemon juice, and salt. Set aside.
- 4
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and internal temperature reaches 165°F. Transfer to a cutting board and slice into bite-sized pieces.
- 5
Toast pita pieces in the same skillet over medium heat for 5-7 minutes, stirring occasionally, until golden and crispy. Transfer to a plate.
- 6
In the same skillet, heat remaining 1 tbsp olive oil over medium heat. Add chickpeas and pine nuts, toasting for 3-4 minutes until nuts are golden. Season with a pinch of salt.
- 7
Spread yogurt sauce evenly on a large serving platter or individual plates.
- 8
Layer crispy pita pieces over the yogurt sauce.
- 9
Top with sliced chicken, then the toasted chickpea and pine nut mixture.
- 10
Drizzle with pomegranate molasses, sprinkle with fresh parsley and sumac. Serve immediately.
Tools you’ll need
- 12-inch skillet
- baking sheet
- small mixing bowl
- whisk
- cutting board
- chef's knife
- meat thermometer
- serving platter
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