Lebanese Chicken Fatteh
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
Mediterranean, Lebanese
Lebanese Chicken Fatteh
Description
Lebanese Chicken Fatteh features cooked, shredded chicken and rinsed canned chickpeas as the base. Toasted pine nuts add a nutty crunch, while pita bread pieces are toasted in olive oil until golden and crisp. A yogurt sauce is gently warmed with sautéed garlic and salt, carefully stirred to loosen the yogurt without boiling to prevent separation. This warm yogurt sauce is poured over the chicken and chickpea mixture, then combined with the toasted pita and pine nuts, and garnished with fresh parsley.
The layering brings together varied textures: tender chicken, soft chickpeas, creamy yogurt, and crisp bread and nuts. The garlic in the yogurt adds depth and mild pungency. Served immediately, the dish offers a balance of creamy and crunchy in one bowl, making it a flavorful, filling option often enjoyed in Middle Eastern meals.
For storage, separating the yogurt sauce from other components helps maintain crispness. The dish also adapts to vegetarian preferences by substituting roasted eggplant for chicken. Greek yogurt can be used but may require dilution to achieve a suitable sauce consistency.
Ingredients
- 3 cups chicken shredded
- 1 ounce chickpeas rinsed and drained, canned
- ¼ cup pine nuts
- 2 tablespoons extra virgin olive oil divided
- 1 large pita bread cut into small pieces, Arabic style
- 1 tablespoon parsley chopped
- 4 garlic minced, cloves
- ½ teaspoon salt plus more to taste
- black pepper to taste
- 32 ounces yogurt plain, whole-milk
Instructions
- Place the shredded chicken in an 8x11 serving dish. Add the chickpeas on top.
- In a large non-stick deep skillet over medium heat, dry toast the pine nuts until golden brown, about 5 minutes. Set aside in a small bowl.
- Add olive oil and the pita bread to the same skillet over medium heat and season with salt and pepper to taste. Toast, stirring frequently until golden brown and crispy, 8-10 minutes. Set aside in a medium bowl.
- Lower the heat to medium-low. Add the remaining tablespoon of olive oil to the skillet along with the garlic and salt and cook until the garlic is fragrant, about 1 minute. Pour the yogurt on top of the garlic and stir gently until the yogurt becomes warm and loosens, being careful not to let the yogurt boil, about 5 minutes.
- Pour the yogurt sauce on top of the chicken and chickpeas and stir to combine. Add the toasted pita on top, followed by the toasted pine nuts and garnish with parsley. Serve immediately.
Notes
- Store leftovers separately to keep the toasted bread crunchy, preferably keeping yogurt sauce apart from solids.
- Vegetarian variation uses roasted eggplant cubes seasoned and baked until tender as a substitute for chicken.
- Using Greek yogurt thinned with water can adjust the sauce consistency for a smoother finish.
- Serve immediately after assembling to enjoy the contrast between warm yogurt and crispy bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 28g | 56% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 567mg | 24% |
| Potassium | 554mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 230mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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