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One of my favorite Lebanese recipes is this Chicken Fatteh, which is made with chickpeas, chicken, toasted pitas, toasted pine nut and garnished with fresh herbs and served with garlicky warm yogurt sauce. This is a recipe I learned from my parents, who are both Lebanese and we make it quite often!
What is fatteh?
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!
Tips for making this fatteh recipe
- Use rotisserie chicken to make it faster. The beauty of the recipe is that it uses leftovers, so don’t worry about freshly cooking chicken for the fatteh. You can use any leftover chicken you have or rotisserie chicken.
- Don’t mix the ingredients until ready to serve. While it’s ok to mix the dry ingredients like the chicken, chickpeas and pine nuts, be sure to leave the yogurt on the side or mix right before serving. And always leave the toasted/fried pita on the side so it stays crisp.
- Make it vegetarian by swapping the chicken for eggplant. This is a popular method of making meatless fatteh. Make sure to sweat the eggplant with salt and dry out before frying or baking.
- Mix tahini with the yogurt to add more creaminess to it. Tahini is often added to the yogurt to thicken it and add a nutty taste and creamy consistency. We didn’t grow up eating it with tahini, but it’s still very enjoyable with it!
More Lebanese recipes
- Zaatar Manakeesh
- Lebanese Fattoush Salad
- Lebanese Crushed Lentil Soup
- Classic Hummus
- Stuffed Grape Leaves
If you’ve tried this feel good Lebanese Chicken Fatteh recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Lebanese Chicken Fatteh
For the Fatteh
- 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.
- Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. For best results, store the yogurt separate from the other ingredients, especially the fried bread
- Vegetarian Option: If you want to make this a vegetarian meal, my favorite substitute is to use eggplant. Cut a large eggplant into 1-inch cubes, toss it in a baking sheet with olive oil, salt and pepper. You can add other spices too. then bake in a preheated oven at 475°F until the eggplant is browned and tender, about 25 minutes.
- Substitutes: You can use greek yogurt, but I would recommend watering it down with some water to get a more liquid consistency