Chicken Fatteh

Name: Chicken Fatteh
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 bone-in, skin-on chicken thighs; 4 pita bread, torn into bite-sized pieces; 2 cans chickpeas (15 oz), rinsed, drained; 2 cups whole-milk plain yogurt; 1/4 cup tahini; 4 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

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.

75 minMediumServes 4520 cal/serving

Middle EasternLunchStovetop and OvenHigh ProteinHigh FiberLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

4 bone-in, skin-on chicken thighs
4 pita bread, torn into bite-sized pieces
2 cans chickpeas (15 oz), rinsed, drained
2 cups whole-milk plain yogurt
1/4 cup tahini
4 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

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.
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.
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.
4

Warm 2 cans rinsed, drained chickpeas (15 oz) in a small saucepan over low heat with a splash of the roasting liquid from the chicken. Season with a pinch of salt.
5

In a bowl, whisk together 2 cups whole-milk plain yogurt, 1/4 cup tahini, 4 minced garlic cloves, and 1/4 cup fresh lemon juice until smooth. Season with salt to taste.
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.
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.

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Questions

What oven temperature does Chicken Fatteh need?

For Chicken Fatteh, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 35 minutes, in step 2. The target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Why rest the meat in Chicken Fatteh?

Step 2 reads: "Remove and let rest 5 minutes, then shred the meat, discarding skin and bones." Heat drives the juices toward the center. The rest in step 2 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of pine nuts in Chicken Fatteh?

The entry for Chicken Fatteh calls for 1/4 cup pine nuts, toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Can I use chicken breasts instead of chicken thighs in Chicken Fatteh?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Chicken Fatteh uses 4 bone-in, skin-on chicken thighs.

Can I make Chicken Fatteh dairy-free?

Yes. The dairy in Chicken Fatteh is 2 cups whole-milk plain yogurt. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

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