Chicken fatteh is my kind of savory trifle. It has layers of texture, taste, and colours. It is made with layers of toasted or fried pita bread, chickpeas, yogurt sauce, and other toppings such as meat, vegetables, and herbs. It is easy to make and is the perfect comfort food.
Fatteh is a hearty and satisfying dish often associated with home-cooked meals and family gatherings. The warm and creamy texture of the yogurt sauce, combined with the crispy and crunchy pita bread and the savory flavors of chickpeas and other toppings, can create a comforting and satisfying experience for those who enjoy it.
I wanted to style this dish because it has contrasting textures and bright colours over a beautiful base. There is attention to detail with the choice of garnish.
I roasted the chicken thighs with spices, shredded the chicken, and made the base with kubbus. Occasionally whenever there is leftover chicken, I use it to make fatteh.
There is a recipe for curried chicken fatteh up on the blog too. Click here to get the recipe for Curried chicken fatteh.
Preparation Time: 10-15 minutes
Cooking Time: 20-25
Serves : 2-3
- Chicken thighs or breast (boneless) 300 gms
- Sumac 2 tbsp
- Cumin powder 1 tsp
- Paprika ½ tsp
- Salt and pepper
- Olive oil
- Arabic bread or kubbus 4-5
- Yogurt ½ cup
- Tahini 1 tbsp
- Garlic 4
- Parsley (chopped)
- Pine nuts (optional) 1 tbsp
- Marinate the chicken with olive oil, grated garlic (3 cloves), sumac, paprika, cumin powder, salt, and pepper. Bake for 15-20 minutes at 180 degrees in a preheated oven.
- Cut the bread into smaller pieces and spread it on a baking tray in a layer. Sprinkle olive oil and bake for 4-5 minutes. Toss them midway while toasting in the oven to help them crisp up evenly.
- Once the chicken is out of the oven, shred the pieces and keep them aside.
- Whisk together the yogurt, grated garlic, salt, pepper, tahini, and chopped parsley. Adjust the consistency with water if needed.
- Start layering the dish. The crispy chips at the base, shredded chicken, and yogurt sauce.
- Add olive oil to a pan and fry the pinenuts with a pinch or two of paprika.
- Use it to garnish the dish, along with pomegranate arils and parsley.