A Middle Eastern dish of crumbled crispy Pita, Chickpeas and Spiced Chicken topped with a warm garlicky Yoghurt sauce with hints of Tahini, Pomegranate and Parsley for freshness and toasted Pine nuts for crunch.
Fatteh in Arabic translates to ‘crumbs’ and this dish is basically a hodgepodge of a day or two old toasted pita and other delicious stuff. There are different versions of this and I guess it comes from different parts of the Middle East-some with chickpeas, others with aubergine and some others with rice.
I first tried Fatteh with chickpeas and chicken at a local restaurant in Kuwait when I first came here, about 3 years back. The description on the menu sounded pleasing and just right for a cold afternoon in the middle of December and I just had to try it. And I must tell you, it was love at first bite. The following week I tried making it at home and realised how easy it was to put together. Made it a couple of times after that and moved on. I wonder why! Like why would I do that!!!!!
Until….my sister in law posted a picture of her version of Fatteh on her Instagram. Memories came rushing back, the taste still lingering in my mouth making me drool and I went rushing to the supermarket to grab the stuff I needed to make it 🙂
Put together a casserole the next night and my oh my, one bite and boom-NOSTALGIA!
The recipe is easy to put together and can be served as a vegetarian dish too! Just skip the chicken….oh wait..isn’t that obvious? Silly me!
The only thing I’d ask you to keep in mind when making this is – when you warm up the yoghurt, make sure it doesn’t split.
For the chicken:
2 chicken breasts/thighs halved and flattened
3 big cloves of garlic finely chopped
Juice of 1 lime
1 tbsp Olive oil
1/2 tbsp Soya sauce
1 tsp Red chilli Powder
1 tsp Red chilli flakes
1 tsp Sumac powder (optional but highly recommended)
1 tsp Oregano
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp coriander powder
Salt to taste
For the Crumbs:
2 Khubz/Pita halved and cut into bits
Olive oil to coat and toast
For the yoghurt sauce:
300-400 gms yoghurt whisked
3-4 cloves of garlic or more
2 tbsp Tahini paste
Juice of half lime or more
Salt & Pepper to taste
Chickpeas cooked and drained- 200 gms
Chopped Parsley/Coriander leaves
Pine nuts toasted in olive oil
*Sumac is a tangy spice usually used in Middle Eastern cooking that is made from dried berries.
*Baking chicken breasts for a short time at high temperatures will keep them juicy.
*Chicken can be pan fried. You can even use left over chicken. Like make a Chicken Tikka Fatteh.
*Pita bread can be deep fried.
*Yoghurt can be warmed directly on a pan on low heat. Keep an eye to ensure it doesn’t split.
*Yoghurt sauce is subjective in nature so feel free to use as much or little garlic and lime juice
*Pine nuts cook fast so make sure not to burn them.
For the chicken:
Marinate the chicken for a minimum of 2 hours in the ingredients mentioned above and bake it at about 200-230 degree Celsius for about 20 minutes or until cooked. Cut into cubes or strips.
For the crumbs:
Cut up the pita bread into pieces, toss in olive oil and bake at 180 degree Celsius for about 15-20 minutes or until crispy and golden brown.
For the yoghurt sauce:
Whisk together all the mentioned ingredients and put it over a double boiler to warm.
Toasting pine nuts:
Heat about a tbsp of olive oil/ ghee and toss in the pine nuts. Cook till it changes colour to golden brown and immediately transfer to a bowl.
In a casserole or a serving plate, spread the toasted pita, top with chickpeas and cooked chicken. Add a layer of the yoghurt sauce and top with pine nuts, pomegranate and chopped parsley/ coriander leaves.
Serve while warm.
I HIGHLY RECOMMEND you to make this in a casserole and pour the yoghurt sauce all over. Top with bits of toasted pita for extra crunch along with the other toppings.
I hope you enjoy this recipe as much as we do 🙂