Like many recipes in Lebanese cuisine, we have a recipe that will appear in different forms in most Levantine countries; fatteh. Fatteh is actually some kind of humus. When you serve it over chicken, it becomes chicken fatteh. It is incredibly tasty and an equally fulling meal. A very convenient meal to please guests as well.
I usually try to make the bread I use in this recipe myself. I use sourdough bazlama recipe and just roll the breads much thinner.
I boil the chickpeas and chicken together to avoid extra dishes, boned chicken and soaked chickpeas are cooked at the same time. But if you need to use chickpea water or chicken broth for a recipe, you can boil them separately.
Enjoy the recipe…
- 300-400 g of chicken meat with bones,
- 1 cup of chickpeas,
- 4 Arabic bread or pita bread,
- 3 cups of plain yogurt,
- 3 tablespoons of tahini,
- 1 clove of garlic,
- 1/4 cup of pine nuts,
- 2 spoonful butter,
- Chopped parsley,
- Chili peppers,
- Salt to taste.
- Soak chickpeas overnight,
- The next day, take the chickpeas and chicken into the pressure cooker, add enough water to cover them and boil until both are fully softened,
- Cut the breads in squares and cook them in a pan on the stove or bake in the oven until golden,
- Spread the breads on the serving tray,
- Sprinkle the chickpeas and shredded chickens,
- Beat yogurt, tahini, crushed garlic and salt in a separate bowl,
- Spread the mixture on the chickens,
- Put butter and pine nuts in a saucepan,
- Cook pine nuts and butter until the butter is lightly brown,
- Spread pine nuts with butter over the fatteh,
- Garnish with chopped parsley and chili peppers.