5.0 from 711 votes
Lebanese Chicken Fatteh
This authentic Lebanese Chicken Fatteh is an amazing combo of flavors made with yogurt, spiced shredded chicken, chickpeas, toasted pine nuts & pita bread!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 381 kcal
Course:
Main Course
Cuisine:
Mediterranean , Lebanese
Ingredients
- 3 cups shredded chicken
- 1 ounce can chickpeas rinsed and drained
- ¼ cup pine nuts
- 2 tablespoons extra virgin olive oil divided
- 1 large Arabic-style pita bread cut into small pieces
- 1 tablespoon chopped parsley
- 4 garlic cloves minced
- ½ teaspoon salt plus more to taste
- black pepper to taste
- 32 ounces plain whole-milk yogurt
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.
Cup of Yum
Notes
- 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
Nutrition Information
Calories
381kcal
(19%)
Carbohydrates
24g
(8%)
Protein
28g
(56%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
4g
Monounsaturated Fat
8g
Cholesterol
72mg
(24%)
Sodium
567mg
(24%)
Potassium
554mg
(16%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
247IU
(5%)
Vitamin C
2mg
(2%)
Calcium
230mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 381
% 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.