Here is my take on a popular Middle East dish called Chicken Fatteh. A beautiful layered dish with loads of flavors and textures. The base is crispy pita bread, followed by the chicken with chickpeas layer and then the garlicky yogurt sauce. I spiced this dish up with a hint of curry powder and smoked paprika. To keep things simple, I used chicken mince instead of thighs/breasts. It cooks faster and saves time on shredding.
We had it for iftar a few days ago. The yogurt aids digestion, and that makes it light, healthy dish. The pita chips are baked in the oven and hardly take any time.
The yogurt sauce is more like a dip with loads of grated garlic. Topped with toasted pine nuts, pomegranate arils, and mint, it looks colourful too. I added toasted almond slivers instead of pine nuts.
It’s best to assemble it right before serving. I hope you enjoy this dish as much as we did.
Preparation time: 15 minutes
Cooking time: 10-15 minutes
- Pita bread 3 (cut into triangles)
- Chicken 200 gms
- Onion 1
- Garlic 5
- Yogurt 150 gms
- Tahini 1 tsp
- Cumin powder ½ tsp
- Smoked paprika ¼ tsp
- Curry powder ½ tsp
- Chickpeas 100 gms
- Place the pita triangles in a bowl and drizzle olive oil. Toss to coat the chips lightly. Place the triangles on a baking tray in one single layer.
- Bake in a preheated (180 degrees) oven for 3-4 minutes. Sprinkle some salt once out of the range and keep aside to cool.
- Heat a pan and add some olive oil. Sautee the garlic(chopped 3) and onion. Once the onion becomes translucent, add the chickpeas with paprika and cumin powder.
- Let the chickpeas get a little crispy, and then add the chicken mince. Add curry powder, salt, and pepper.
- For the yogurt sauce, whisk the yogurt with garlic, tahini, salt, and pepper.
- At the time of serving, assemble the layers. Place the pita chips at the bottom, then the chicken layer, followed by the yogurt layer. Sprinkle pomegranate arils, toasted nuts, chopped mint, or parsley. Enjoy