Chicken Fatteh
A festive Levantine layered dish of toasted pita topped with tender spiced chicken, chickpeas, garlicky yogurt sauce, and toasted pine nuts — served warm and assembled just before eating.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 4 pita bread, torn into bite-sized pieces
- 2 cans canned chickpeas, rinsed, drained
- 2 cups whole-milk plain yogurt
- 1/4 cup tahini
- 4 cloves garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 cups low-sodium chicken broth
- 1 tsp ground allspice
- 1/2 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp salt
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 1/2 tsp smoked paprika
Instructions
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1
Preheat oven to 400 degrees F. Season 4 bone-in, skin-on chicken thighs all over with 1 tsp ground allspice, 1/2 tsp ground cinnamon, 1 tsp ground cumin, and 1 tsp salt.
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2
Heat half the 1/4 cup extra-virgin olive oil in an oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for 5 minutes until golden. Flip, pour in 2 cups low-sodium chicken broth, and transfer the skillet to the oven. Roast for 30-35 minutes until the internal temperature of the chicken reaches 165 degrees F (74 degrees C). Remove and let rest 5 minutes, then shred the meat, discarding skin and bones.
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3
While the chicken roasts, spread 4 torn into bite-sized pieces pita bread in a single layer on a baking sheet, drizzle with the remaining olive oil, and bake in the same oven for 8-10 minutes until golden and crispy. Remove and set aside.
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4
Warm 2 cans rinsed, drained canned chickpeas in a small saucepan over low heat with a splash of the roasting liquid from the chicken. Season with a pinch of salt.
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5
In a bowl, whisk together 2 cups whole-milk plain yogurt, 1/4 cup tahini, 4 cloves minced garlic cloves, and 1/4 cup fresh lemon juice until smooth. Season with salt to taste.
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6
To assemble: spread the toasted pita in a single layer on a large platter. Ladle the warm chickpeas and some of the chicken broth over the pita to soften slightly. Top with the shredded chicken, then pour the yogurt-tahini sauce generously over everything.
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7
Garnish with 1/4 cup toasted pine nuts, 1/4 cup roughly chopped fresh flat-leaf parsley, and a dusting of 1/2 tsp smoked paprika. Serve immediately.