Chicken Fatteh Recipe

I absolutely love this Chicken Fatteh recipe because it brings together a symphony of flavors and textures, from the creamy yogurt-tahini sauce to the nutty crunch of toasted pine nuts. Plus, preparing it feels like a culinary adventure, blending comforting and fresh ingredients that make my taste buds dance!

Chicken Fatteh is a luscious Middle Eastern dish. It unfurls in warm, creamy layers.

At the heart of the dish are chicken breasts, toasted and tender, with a hefty, cumin-kissed flavor. But the real star here is the sauce, which combines yogurt with tahini, lemon juice, and garlic—the latter three ingredients delivering the dish’s signature flavor.

The sauce may seem too luxurious to serve over anything but forking over some sautéed greens or starchy sides. But it has found quite the match in the crunchy, nutty, and slightly smoky toasted pita chips.

Ingredients

Breasts/thighs of chicken: For a serious-texture, protein-rich, lean meat.

Unflavored yogurt: Creamy tartness, gut-friendly probiotics, and digestive delights.

Tahini: Nutty, sesame flavor; healthy fats; and protein-rich.

Allium sativum: Pungent, fortifies the immune system, augments the umami essence.

Juice from a lemon: Vibrant sharpness, abundant in ascorbic acid, revitalizing.

Cumin, when ground, is warm with an earthy flavor and offers depth to a dish.

Plus, it has antioxidant properties.

Heart-healthy fats that are in olive oil smooth and enrich dishes.

Pita bread: Source of carbohydrates, takes in flavors, has a chewy texture.

Pine nuts: Crunchy and nutty; good fats, protein, and fiber.

The cleanness of the parsley is unlike any other flavor that gives you that good-for-you feeling.

Not only does it have a flavor, but it tastes and looks like a garnish that is rich in nutrients, bursting with vitamin K, and nutrient-rich in a way that makes you feel like your dish is so much healthier.

Ingredient Quantities

• 2 pounds of chicken breasts or thighs, skinless and boneless
• 2 cups of plain yogurt
• 2 cloves of garlic, minced
• 2 tablespoons of tahini
• 1 tablespoon of lemon juice
• 1 teaspoon of ground cumin
• Salt and pepper, to taste
• 2 tablespoons of olive oil
• 2 cups of chicken broth
• 2 pita breads, cut into small squares
• 1/4 cup of pine nuts, toasted
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of butter
• 1/2 teaspoon of sumac (optional)
• 1/4 teaspoon of paprika (optional)
• 1/4 teaspoon of cinnamon (optional)

Instructions

1. Prepare the Chicken
In a spacious pot, cook the chicken breasts or thighs in the chicken broth with a slight seasoning of salt and pepper until thoroughly cooked, approximately 20-25 minutes. Once cooked, take the chicken out of the broth, allow it to cool somewhat, and shred it into pieces small enough to be eaten in one bite. Set the broth aside for use later.

2. Toast the Pita
Set your oven to 350°F (175°C). Place the pita squares on a baking sheet, and drizzle with olive oil. Bake until the deliciousness of the golden, crispy pita fills your kitchen—a mere 10 minutes should do it. Set aside, for now.

3. Make the Yogurt Sauce
Combine the basic yogurt, minced garlic, tahini, and a few other ingredients in a bowl. Mix them together until they are completely blended and smooth—about 30 seconds is usually enough time. Taste and adjust the mixture as desired.

4. Toast the Pine Nuts
In a small pan, over medium heat, melt the butter. Add the pine nuts and cook them, stirring almost constantly, until they’re a deep almondy brown. You want them to be very well-toasted and super crunchy. Don’t rush this; it will take a good 5 minutes at least. Remove from heat and set aside.

5. Assemble the Layers
In a serving dish, spread a layer of crispy pita squares at the bottom. Over the pita, pour a little of the reserved chicken broth to moisten.

6. Add the Chicken
Spread the shredded chicken evenly over the warmed pita squares.

7. Add the Yogurt Sauce
The yogurt sauce should be spooned over the chicken layer and spread evenly.

8. Toast Spices
The remaining butter is melted in the same pan used for the pine nuts. The spices—paprika, sumac, and, if you like, a bit of cinnamon—are added, toasted for about 1 minute, and then the spiced butter is drizzled over the saucy yogurt.

9. Garnish
Toasted pine nuts and fresh parsley, chopped, are sprinkled over the top of the dish.

10. Serve
Warmly serve the Chicken Fatteh and relish the flavor and texture combinations that make up this dish.

Equipment Needed

1. Large pot
2. Baking sheet
3. Oven
4. Mixing bowls
5. Small pan
6. Wooden spoon or spatula
7. Sharp knife
8. Cutting board
9. Tongs or slotted spoon
10. Fork or shredding claws
11. Measuring spoons
12. Serving dish

FAQ

• Can I use another type of meat instead of chicken?Certainly! Lamb or beef can serve as a substitute for chicken, but the cooking time might differ.
• What is the best way to toast the pine nuts?To brown pine nuts, put them in a pan that doesn’t need any oil over medium heat. Stir almost constantly in the pan, and soon enough, the pine nuts will let out their delicious aroma. When they’re a little more than halfway toasted, add a tiny bit of salt.
• Is there a dairy-free alternative for yogurt?Indeed, you are able to utilize a yogurt alternative that is dairy-free and made from either almond or coconut milk.
• Can the pita bread be made gluten-free?Certainly, gluten-free pita bread or flatbreads can be used as a substitute.
• How can I store leftovers?Leftover food can be kept in an airtight container in the refrigerator for as long as 3 days.
• What can I use if I don’t have tahini?If you cannot find tahini, you can substitute it with peanut butter or almond butter.
• Is the sumac necessary?The flavor of sumac is tangy, but using it is not mandatory; if you don’t have it, you can leave it out.

Substitutions and Variations

2 pounds of chicken breasts or thighs – For a leaner option, substitute with 2 pounds of turkey breast.
Use Greek yogurt for a thicker and creamier texture: 2 cups of plain yogurt.
Two cloves of garlic, minced—if fresh garlic is unavailable, replace it with 1 teaspoon of garlic powder.
2 tablespoons of tahini – Substitute with peanut butter to achieve a deliciously nutty flavor; just remember, it will slightly change the overall flavor of the end result.
1 tablespoon of lemon juice – An alternative for lemon juice is lime juice, which lends a different citrus flavor.

Pro Tips

1. Marinate for Extra Flavor For enhanced flavor, marinate the chicken in a mixture of half the yogurt, minced garlic, and lemon juice for at least an hour before cooking. This will infuse the chicken with a rich, tangy flavor.

2. Use a Kitchen Thermometer To ensure the chicken is perfectly cooked and remains juicy, use a kitchen thermometer. Cook the chicken until the internal temperature reaches 165°F (74°C).

3. Crispier Pita Tips To get extra crispy pita squares, sprinkle a little salt and a touch of paprika before baking. This will add a subtle layer of flavor and ensure they stay crisp even when topped with broth.

4. Yogurt Sauce Consistency For a creamier yogurt sauce, consider adding a tablespoon or two of olive oil while mixing. This will give the sauce a smoother texture and prevent it from becoming too runny.

5. Butter Spices When toasting the spices in butter, keep a close eye on the heat to avoid burning. Adjust the amount of each spice based on your preference, especially if you want a more pronounced or subtle spiced flavor.