Chicken Fatteh

Name: Chicken Fatteh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 19 oz. can of chickpeas; 3 sm. loaves of pita bread; ¼ cup avocado oil ((divided)); 3 tb. pine nuts; 2 sm. chicken breasts ((or 1 large)); 1 tsp. salt; ½ tsp. black pepper; 5 cups water ((for boiling)); 1½ cups plain yogurt; 2 cloves garlic; 2 tsp. tahini paste; 1 tsp. salt; ¼ cup cold water

March 18, 2025
by Iman

Cuisine: Lebanese
Difficulty: Easy

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Prep Time

15 mins.
Cook Time

30 mins,
Serving

6
Ready In

45 mins.

Fatteh is a staple in Middle Eastern cuisine, loved for its comforting layers and bold flavors. This Chicken Fatteh, known in Arabic as “fattet djej” is a satisfying twist on the classic, combining crispy pita, shredded chicken, creamy yogurt sauce, and toasted nuts for the perfect balance of textures.

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Whether you’re looking for an easy weeknight meal or an impressive dish to serve guests, this recipe is packed with protein, full of flavor, and comes together effortlessly.

What is Fatteh?

Fatteh, meaning “crumbs” in Arabic, refers to a variety of layered dishes in Levantine cuisine. Traditionally made with chickpeas, eggplant, or chicken, fatteh is a dish that features a satisfying combination of textures—crispy, creamy, and tender—all in one bite.

Why You’ll Love This Chicken Fatteh Recipe

Protein-Packed: Shredded chicken and chickpeas make this meal hearty and nutritious.
Bursting with Flavor: The warm spices, garlicky yogurt sauce, and crunchy nuts create an irresistible bite.
Quick and Simple: Uses pantry staples and can be prepped ahead for an easy meal.
Perfect for Gatherings: This dish is a crowd-pleaser, often enjoyed during special occasions and family feasts.

Crispy Pita Chips

The base of every fatteh dish is crispy pita chips. The most authentic way to prepare the pita chips for fatteh is by deep-frying them in hot oil until they reach a perfect golden-brown crisp. However, if you want a lighter way to make the pita chips, you can bake or air-fry. I take a few loaves of regular pita (this is a wonderful way to use up any stale pita bread), and cut them into about 2-inch squares.

Typically, I spray them with non-stick oil or toss them with a tablespoon of any neutral oil and bake them for about 5 minutes. If you want to air-fry them, they only take about 3-4 minutes to get golden brown and toasted. Make sure to shake them up about every minute so they crisp up evenly.

How to Layer the Chicken Fatteh

One of the best things about this dish is that you can prep all the components ahead of time and assemble it right before serving. While there is no set rule for layering, a common method is placing the pita chips at the base, followed by chickpeas, chicken, and the yogurt sauce on top. Lastly drizzle the toasted nuts in ghee or oil on top.

Since the pita can get soggy quickly, I recommend serving the layers separately so that everyone can build their plate just how they like it, keeping every bite fresh and crispy.

STEP 1

In a small pot, add one tablespoon of avocado oil. Season the chicken with one teaspoon of salt and the ½ teaspoon of black pepper.

Sear on each side for 3-4 min. Add the water and aromatics and boil the chicken until fully cooked, about 20 minutes. Remove the chicken and set aside to cool.

Once the chicken has cooled, shred into bite sized pieces.

STEP 2

Cut the pita bread into 2-inch squares using scissors or your hands. Toss with some oil (2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Toss every minute for even cooking.

STEP 3

Crush the 2 cloves of garlic using mortar and pestle or your preferred method, then add to a medium-sized bowl. Add the yogurt, tahini paste, salt, and cold water. Whisk thoroughly and set aside in the refrigerator to stay cold.

STEP 4

Drain the chickpeas and wash thoroughly. In a small skillet, warm the chickpeas with some water for about 5 minutes over medium heat. Drain the water and set aside to start layering the dish.

STEP 5

In a small skillet, add the remaining 1 tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.

STEP 6

Layer the chicken fatteh right before serving/eating. Start with the crispy pita chips, followed by the chickpeas, then the chicken, yogurt sauce and lastly the toasted pine nuts with oil.

Sprinkle some sumac for extra flavor.

Chicken Fatteh

5 from 1 vote

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Course: Lunch

Cuisine: Lebanese

Keyword: chicken fatteh, eggplant fatteh, fattet, fattet djej

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 329kcal

Author: Iman

Ingredients

▢ 19 oz. can of chickpeas
▢ 3 sm. loaves of pita bread
▢ ¼ cup avocado oil (divided)
▢ 3 tb. pine nuts
▢ 2 sm. chicken breasts (or 1 large)
▢ 1 tsp. salt
▢ ½ tsp. black pepper

Aromatics for boiling

▢ 5 cups water (for boiling)

Yogurt Sauce

▢ 1½ cups plain yogurt
▢ 2 cloves garlic
▢ 2 tsp. tahini paste
▢ 1 tsp. salt
▢ ¼ cup cold water

Instructions

In a small pot, add one tablespoon of avocado oil. Season the chicken with one teaspoon of salt and the ½ teaspoon of black pepper.
Sear on each side for 3-4 min. Add the water and aromatics and boil the chicken until fully cooked, about 20 minutes. Remove the chicken and set aside to cool.
Once the chicken has cooled, shred into bite sized pieces.
Cut the pita bread into 2-inch squares using scissors or your hands. Toss with some oil (2 tb.) and cook in the air fryer for 3-4 minutes until golden brown and toasted. Toss every minute for even cooking.
Crush the 2 cloves of garlic using mortar and pestle or your preferred method, then add to a medium-sized bowl. Add the yogurt, tahini paste, salt, and cold water. Whisk thoroughly and set aside in the refrigerator to stay cold.
Drain the chickpeas and wash thoroughly. In a small skillet, warm the chickpeas with some water for about 5 minutes over medium heat. Drain the water and set aside to start layering the dish.
In a small skillet, add the remaining 1 tb. of avocado oil and sauté the pine nuts for 2 minutes until golden brown. Set aside in a small bowl.
Layer the chicken fatteh right before serving/eating.
Start with the crispy pita chips, followed by the chickpeas, then the chicken, yogurt sauce and lastly the toasted pine nuts with oil.
Sprinkle some sumac for extra flavor. **Optional