Chicken with Chickpeas and Crispy Pita (Fatteh)
Inspired by fatteh, an Egyptian and Middle Eastern dish, this hearty recipe is full of freshness. It combines fried flat bread, yogurt and mint. The toppings, which include legumes or meat, vary regionally. In our version, we chose to add pomegranate seeds, for a sweet and tangy touch. A generous and tasty chickpea stew.
Ingredients
- 1 cup (250 ml) 2% plain yogurt
- 1 tbsp (15 ml) lemon juice
- 1 small garlic clove, finely grated
- 3 pita breads, cut into 1-inch (2.5 cm) squares
- 1/4 cup (60 ml) olive oil
- 1 lb (450 g) boneless, skinless chicken thighs, cubed
- 1 tbsp sweet paprika
- 1 tsp ground cumin
- 1 can (19 oz/540 ml) chickpeas, rinsed and drained
- 3 tbsp (45 ml) water
- 3 tbsp pomegranate seeds (optional) (see note)
- 1 tbsp mint or cilantro leaves, finely chopped
Instructions
- In a bowl, combine the yogurt, lemon juice and garlic. Refrigerate.
- In a large non-stick skillet over medium-high heat, cook the pita in 3 tbsp (45 ml) of the oil for 4 minutes or until golden and slightly crispy. Season with salt and pepper. Set aside on a plate.
- In the same skillet, cook the chicken and spices in the remaining oil just until golden, about 8 minutes. Add the chickpeas and water. Cook for another 2 minutes or until the water has evaporated and the chicken is cooked through. Season with salt and pepper.
- Spread the crispy pita out in a large serving dish. Place the chicken mixture at the centre of the dish and top with half of the yogurt mixture. Sprinkle with the pomegranate seeds and mint. Serve with the remaining yogurt and vegetable crudités, if desired.
Inspired by fatteh, an Egyptian and Middle Eastern dish, this hearty recipe is full of freshness. It combines fried flat bread, yogurt and mint. The toppings, which include legumes or meat, vary regionally. In our version, we chose to add pomegranate seeds, for a sweet and tangy touch. A generous and tasty chickpea stew.