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Middle Eastern Chicken Fatteh

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Servings 4 servings

Equipment

  • Large Skillet or Sauté Pan
  • Baking sheet
  • Medium Mixing Bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small saucepan
  • Serving Platter

Ingredients
  

  • 4 pieces whole wheat pita bread day-old preferred, or regular pita
  • 3 tablespoons olive oil for brushing
  • 1/2 teaspoon ground sumac optional, for extra tang
  • 1.5 pounds boneless chicken thighs 680g, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 cloves garlic minced
  • 1 medium onion diced
  • 2 cups Greek yogurt 480ml, full-fat preferred over regular yogurt for richness
  • 2 cloves garlic minced
  • 2 tablespoons tahini
  • 2 tablespoons fresh lemon juice about 1 lemon
  • 1/2 teaspoon salt or to taste
  • 1/4 cup pine nuts or sliced almonds as cost-effective alternative
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh mint chopped
  • 1 teaspoon ground sumac for sprinkling
  • 1 cup chicken broth 240ml, warm

Instructions
 

  • Preheat oven to 400°F (200°C). Cut pita bread into bite-sized triangular pieces.
  • Toss pita pieces with olive oil and sumac (if using). Spread on baking sheet in single layer.
  • Bake for 8-10 minutes until golden and crispy. Set aside to cool.
  • In a small bowl, combine cumin, coriander, cinnamon, paprika, salt, and pepper to create spice blend.
  • Season chicken pieces with the spice blend, tossing to coat evenly.
  • Heat olive oil in large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
  • Add minced garlic and cook for another 30 seconds until fragrant.
  • Add seasoned chicken pieces and cook for 12-15 minutes, stirring occasionally, until chicken is fully cooked and golden brown (internal temperature 165°F/74°C).
  • In medium mixing bowl, whisk together Greek yogurt, minced garlic, tahini, lemon juice, and salt until smooth and creamy.
  • Taste and adjust seasoning with additional lemon juice or salt as needed.
  • In a small dry pan, toast pine nuts (or almonds) over medium heat for 2-3 minutes until golden and fragrant. Set aside.
  • Arrange crispy pita pieces on serving platter as the base layer.
  • Drizzle warm chicken broth evenly over the pita to soften slightly while maintaining some texture.
  • Spread yogurt sauce generously over the moistened pita.
  • Top with cooked chicken and any pan juices.
  • Garnish with toasted nuts, fresh parsley, mint, and a generous sprinkle of sumac. Serve immediately.

Notes

INGREDIENT SUBSTITUTIONS:
Whole wheat pita can be replaced with regular pita or even naan bread. Greek yogurt provides superior thickness and protein compared to regular yogurt, but regular plain yogurt can work if strained through cheesecloth for 30 minutes. Pine nuts can be substituted with sliced almonds or chopped walnuts for a more budget-friendly option.
TROUBLESHOoting:
If yogurt sauce is too thick, thin with 1-2 tablespoons of warm water or lemon juice. If pita becomes too soggy, add broth gradually and serve immediately. Chicken should reach internal temperature of 165°F (74°C) for food safety.
MAKE-AHEAD:
Chicken can be cooked up to 2 days ahead and reheated gently. Yogurt sauce can be prepared 1 day in advance. Assemble just before serving to prevent soggy pita.
STORAGE:
Leftovers can be stored in refrigerator for up to 2 days. Reheat chicken gently in microwave or skillet. Best assembled fresh, but components can be stored separately and assembled when ready to serve.
SCALING:
Recipe easily doubles for 8 servings. For larger crowds, prepare components separately and set up assembly station for guests to build their own portions.

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