Lebanese Chicken Fatteh

Ramadan is the month where the true Lebanese in me comes out…It brings back such fond memories of breaking fast with my family over a feast of traditional Lebanese foods. Most members of my immediate family are in different countries and states now, but we all still talk about the Lebanese dishes we’re cooking virtually together during this month. Today, I made one of my favorites – Lebanese Chicken Fatteh!

I’m 100% Lebanese with 100% Lebanese parents, so you know this recipe is totes legit, you guys! It doesn’t get more authentic than that!

So, in Arabic, the word “fatteh” literally means “crumbs.” As you can imagine, this Chicken Fatteh is basically a hodgepodge of day-old toasted pita and other leftovers, which become re-purposed to create a new meal. But, boy do those “crumbs” come together well!


This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!


Lebanese Chicken Fatteh includes chickpeas, toasted pita bread (I toss it with some olive oil, thyme, salt and pepper), shredded chicken (cooked with mediterranean spices), toasted pine nuts (or toasted almonds), and fresh chopped parsley.

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Then I pour warm garlicky yogurt sauce on top of it and it’s game on!

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Mix it all together and you’ve got a flavor-packed, protein-rich, crowd-favorite Chicken Fatteh #ForTheWin!

This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!

Try it, Love it, Share it!

Hope you try this recipe for this Lebanese Chicken Fatteh. Please tag me #feelgoodfoodie so I can see all your fabulous recreations on Instagram, Facebook, Pinterest and Twitter!

Ingredients

  • 1 15 oz can chickpeas (rinsed/drained)
  • 1 large Arabic pita bread, cut into pieces (toasted with olive oil, salt and pepper)
  • 2 Tbsp extra virgin olive oil, divided
  • 1/4 cup pine nuts
  • 1 lb boneless/skinless chicken breast
  • 1/2 tsp garlic powder
  • 1/2 tsp coriander
  • 1/2 tsp thyme
  • 1/4 tsp paprika
  • Salt to taste
  • White pepper to taste
  • 2-3 Tbsp fresh chopped parsley

For the Garlic Yogurt Sauce

  • 1 tsp olive oil
  • 2 garlic cloves, minced
  • 1/2 tsp coarse salt
  • 30 oz low-fat plain yogurt

Instructions

  1. In a large bowl, add the rinsed/drained chickpeas.
  2. Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.
  3. In a large pan, heat 1 Tbsp olive oil and toast the pine nuts until golden brown, then transfer to the bowl of chickpeas and toasted pita.
  4. In the same pan, heat the remaining 1 Tbsp olive oil; add the chicken breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to taste. Cook until the juices run clear. Then shred the chicken and add to the bowl containing the other items. (You can also boil the chicken and shred it, but I prefer it sauteed).
  5. Add the fresh chopped parsley to the bowl with the other ingredients.
  6. In a small sauce pan, heat the olive oil, then add the minced garlic and coarse sea salt and gently combine the flavors using a wooden spoon. Pour the yogurt into the sauce pan and stir gently for 5 minutes over medium heat until it becomes warm and liquid-like. You do not want the yogurt sauce to boil.
  7. Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.
  8. Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.
View Nutritional Info

Comments

  • Reply
    Alex
    September 19, 2017 at 3:53 am

    This was delicious! I always order this dish at our favorite Lebanese restaurant and this recipe tasted just like it. I found it very simple to make but the flavors at the end tasted like something that was a lot more complex. I ended up poaching the chicken breasts because they were frozen, but next time I will saute with the spices. Great recipe!

    • Reply
      Yumna Jawad
      September 19, 2017 at 11:20 am

      That’s amazing to hear!! So glad you enjoyed it and it reminded you of the dish you order at your favorite Lebanese restaurant! Thank you for the feedback! Makes me happy 🙂

  • Reply
    Elizabeth
    September 16, 2017 at 9:05 am

    Beautiful picture and even more beautiful recipe! I made it earlier this week and am still reveling in the delicious leftovers. I loved the idea of sauteing the chicken instead of boiling it (mine always comes out dry when I do that) and the spices show up so much better with this method. The only change I made to your recipe was to add a bit of tahini to the yogurt sauce & to garnish with the pomegranates that are just now appearing in grocery stores. I also added cubed roasted eggplant, because, yum. Chicken fatteh is one of my all-time favorite Lebanese dishes. Thank you so much for sharing your recipe!

    • Reply
      Yumna Jawad
      September 17, 2017 at 7:52 pm

      Hi Elizabeth! I’m so glad that you made this recipe and loved it. I love your variations, especially that pomegranate garnish…sounds like a perfect addition to this dish. Thank you for sharing your experience with me! 🙂

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