Lebanese Chicken Fatteh!

Lebanese Chicken Fatteh!

cassem aossey

Happy Friday everyone! This week we're going to be making a super simple and tasty Lebanese dish called Fatteh. Growing up, I didn't like yogurt in pretty much any form, and I still don't care for it today. That said, I was surprised when I tried this recipe and discovered that I actually liked the yogurt sauce a lot. 

The yogurt sauce isn't sweet, rather it has a creaminess brought not only from the yogurt itself, but from the tahini we add for a little extra flavor but also for texture. We also mince a couple cloves of garlic and add that to the sauce to get it more flavor.

For cooking time, you're looking at about 30 minutes total. The thing that takes the longest is plucking the parsley, but you can always omit the parsley or use dry parsley instead. If you do pluck your own parsley this recipe will take maybe 15 minutes more, less if you have someone helping you pluck the parsley. It takes time, but the parsley adds a little bit of freshness that I personally like a lot.

That's it for me, watch the vid below to see me make this or keep scrolling for the full recipe!

 

 

Ingredients:

1/4 cup pine nuts

3 tbsp olive oil, plus more for  (divided)

1 lb chicken breast, cut into bite size pieces 

1/2 tsp coriander

1/2 tsp white pepper

1/2 tsp thyme

1/2 tsp garlic powder

pepper to taste

salt to taste

24 oz plain Greek yogurt 

2 tbsp tahini

2 cloves of garlic

1 can of garbanzo beans, drained and rinsed

1 small bag of pita chips

~1/2 cup of fresh parsley, chopped

 

Instructions:

1) Roast pine nuts in 2 tbsp olive oil until golden brown. Roast over low heat to ensure nuts don't burn. Using a slotted spoon, remove the nuts and leave the remaining oil in the pan.

2) Return the pan to the heat, add chicken and remaining 1 tbsp of olive oil. Cook until there is no pink left on the exterior of the chicken. Add seasonings and cook for an additional 3-5 minutes or until fragrant and chicken is fully cooked.

3) In a pot, place the yogurt, tahini, and minced garlic and cook over medium low heat, do not let the yogurt boil. Stir until yogurt reaches a smooth consistency. Remove from heat, cover and keep warm.

4) In a very large mixing bowl place: garbanzo beans, parsley, chicken, pita chips, and pine nuts. Cover with yogurt sauce, I used 5 small ladles to start but do this to your tastes. Using a gloved hand, mix all ingredients together

5) Serve in a bowl and top with olive oil if desired.