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!
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.
Then I pour warm garlicky yogurt sauce on top of it and it’s game on!
Mix it all together and you’ve got a flavor-packed, protein-rich, crowd-favorite Chicken Fatteh #ForTheWin!
Try it, Love it, Share it!
- 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
- In a large bowl, add the rinsed/drained chickpeas.
- Toss the Arabic bread pieces with olive oil, salt and pepper and toast until golden brown, then transfer to the bowl of chickpeas.
- 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.
- 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).
- Add the fresh chopped parsley to the bowl with the other ingredients.
- 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.
- Pour the yogurt sauce over the bowl containing the chickpeas, toasted pita, toasted pine nuts, chicken and parsley.
- Garnish with olive oil, additional parsley and toasted pita, if you desire. Serve immediately.