Chicken Fatteh

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 

Add ons:

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 🙂

Stay safe!

Much Love!


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