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!
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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 warmgarlicky 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!
I hope you love this healthy-ish feelgood Lebanese Chicken Fatteh recipe. If you make it, please leave me a comment telling me how you like it, or use hashtag #feelgoodfoodie on Instagram so I can see your recreations.
For other classic delicious Lebanese recipes, check out my faves:
This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!
Keyword: Lebenese Chicken, Spiced Chicken
Author: Yumna Jawad
For the Fatteh
1 15ozcan chickpeasrinsed/drained
1large Arabic pita breadcut into pieces (toasted with olive oil, salt and pepper)
2Tbspextra virgin olive oildivided
1lbboneless/skinless chicken breast
Salt to taste
White pepper to taste
2-3Tbspfresh chopped parsley
For the Garlic Yogurt Sauce
30ozlow-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
Lebanese Chicken Fatteh
Amount Per Serving (1 g)
Calories 562Calories from Fat 207
% Daily Value*
Total Fat 23g35%
Saturated Fat 4g20%
Total Carbohydrates 33g11%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.
I'm Yumna. I literally learned to cook 2 weeks after I got married over the phone with my mom. When I was brave enough to fly solo, I started treading on trendy foodie territory and built an Instagram page with over 2 MILLION followers. Now I have hundreds of real good food recipes that will make you and your family feel oh-so good!