Lebanese Chicken and Chickpea Fatteh
with crispy pitas, pine nuts and yogurt sauce
Ingredients
- Chicken Thighs
- Chickpeas
- Pine Nuts
- Pita(s)
- Fresh Italian Parsley
- Greek Yogourt 2%
- Garlic Clove(s)
- Tahini Sauce
- Lemon
- Sumac
- Spice Mix (garlic powder,cinnamon powder,smoked paprika)
Necessary elements
Pot, pan, bowls, paper towels.
1. Bring a pot of water to a boil. Add the chicken and cook for 12-15 minutes. Remove and shred the chicken using two forks. Drain and rise the chickpeas and add them to the bowl with the chicken. Add the spices and a drizzle of olive oil. Season with salt and pepper and mix well.
2. Chop the garlic and the parsley. Cut the lemon in half. Cut the pitas into pieces.
3. In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once coloured, immediately transfer to a bowl so that they do not burn.
4. In a pan over medium-high heat, add a drizzle of olive oil. Cook the pita pieces 1-2 minutes on each side or until crispy and golden brown. Remove, place on paper towels, add the sumac and season with salt.
5. In a bowl, combine the yogurt, the tahini, the garlic, the juice of half a lemon and 1 2P | 2 3P tbsp of water. Season with salt and pepper and mix well. Add a little more water if you want a thiner sauce.
6. Assemble the fatteh starting with the crispy pitas, then the chicken and chickpea mixture and the yogurt sauce. Garnish with the pine nuts and the parsley. Bon appétit!