This Sumac chicken Fatteh dish is a 30-minute meal is so glamorous you could serve it to your guest and no one will ever know you made it in under an hour and you threw it all together with a few pantry ingredients. It will be our secret. 🤫
So much I love about this right now. So, so much.
Starting first and foremost on the list of loves is the crunchiness of the pita chips and then followed by the fact you can use any topping in the world. And last but not least, a delicious yogurt sauce that has just a tiny touch of garlicky, lemony yumminess that I can’t get enough of.
And now you can add this to my resume in the part-time blogger section: pouring –> yogurt tahini sauce –> into my mouth –> all –> day –> long. It’s almost inappropriate.
Except not at all because I need lotza sauce-y on le Fatteh.
🏆🏆🏆🏆🏆 <– how much I like this Sumac Chicken Fatteh.
My life was one big Fatteh party last week – no complaints whatsoever. Maybe it’s too obvious, but I SO love all kinds of Fatteh. It’s ingrained in my soul. My adult self is prone to falling in love FAST with any and all things even close to resembling Fatteh.
Before we go forward here, I have to ask you a favour which is please do not imagine how much of this fatteh I ate during the creation of this recipe post. Just don’t. It’s better for everyone if you don’t.
There are a few types of fatteh in the world, so let’s break it down.
TYPE ONE: THE CHEAP VEGETARIAN FATTEH
These are the ones that you throw together for a quick meal cause your just lazy too cook or you not have time to wait for the meat dethaw. Or, you just love fried eggplants swimming in a savoury tomato sauce, and drizzled with creamy, tangy yogurt sauce, nesting on a bed of crunchy pita chip. Not above it. Not gonna lie.
TYPE TWO: MEAT & CHICKPEA FATTEH
Meat & Chickpea are the ones that you probably make when you planned for it, and they’re loaded with everything delicious, like spiced meat and fried vegetables and chickpeas and yogurt sauce… which is so awesome in theory, but you are a tiny bit sad when you eat them because they’re, like, actually so delicious. They are not missing any of the critical elements of saucy meat and creamy tangy sauce and the crave-worthy crunch factor that keeps you coming back, making your dinner feel like just chips with delicious food on them, but still – S-A-D. cause the bowl is going to be empty and it’s not going to fill its self up again. I feel pretty strongly about this.
TYPE THREE: THE RICE FATTEH
Most often found on a table at a family gathering, and almost always eaten during some kind of event. You know the ones. These are the fatteh that nail it with the two types of meat and creamy yogurt sauce, crunchy bread and when you eat them you are in heaven. But OMG re-grrrehhht. Should you really have eaten that whole plate just before midnight? (Answer: yes. always worth it.) Please tell me you know.
TYPE FOUR: PERFECT FATTEH 👌
Which brings us to this humble “perfect” fatteh. When your fatteh is loaded with a filling that is reminiscent of the classic tart saucy favour of all the best fatteh, and then swimming in a homemade sauce and topped with all the fresh things like pomegranates and parsley and nuts fried in ghee, and equal parts good wholesome ingredients and saucy, crunchy wonderfulness, THEN YOU KNOW that this is your perfect fatteh for share with someone you love. Cause everything always tastes better with a friend.
What you’ll need to make Sumac Chicken Fatteh
Chicken: 2 Chicken breast or 4 chicken thighs can be used in this recipe, I’ll leave it up to you.
Onions & Garlic: the Middle Eastern twins that are almost always at the party! You can use either white or red onion for this dish it doesn’t really matter. Just use what you have.
Ghee & Olive Oil: I love this combo together. If you don’t have Ghee just stick to Olive oil, it will be ok.
Ground Sumac: Ground sumac is a versatile spice from the Levant with a tangy lemon-like flavour, although more balanced and less tart than lemon juice. (No lip-puckering included.😉) A small sprinkle also adds a beautiful pop of colour to any dish. So head over to Amazon or your local middle eastern store and stock up. Warning! This is not an optional ingredient for this recipe, you can’t make Sumac chicken without sumac.
Chickpea: It’s ok to embrace the canned chickpea, this is a judgement-free zone. Don’t worry I can keep secrets, besides who has the time to boil chickpeas when you’re hangry?
Yogurt Sauce: I strongly suggest using greek yogurt for this sauce, its creaminess will take this sauce to the next level. I like this sauce to be thick but some people prefer it thinner. Traditionally it’s a thinner sauce. Try it both ways and let me know what you think.
Pita Chips: You can fry the pita bread in oil or bake in the oven. I prefer to bake my pita bread, lower fat and I think it tastes better or at least I feel better when I eat it. 🤷🏼♀️
Nuts: You can use pinenuts, almonds, or cashews. Try frying them in ghee, and using the leftover oil as an extra garnish.
Garnishes: Use what you have on hand you don’t have to go buy a pomegranate to make this recipe although it is a very tasty addition it’s not mandatory.
How to make Fatteh?
You make this Fatteh dish in three easy steps!
Saute. The onions, chicken, chickpeas, and garlic in one pan. Add the sumac at the end.
Mix. In a small bowl add the ingredients for the life-affirming yogurt sauce.
Assemble. Time to layer this beauty. Pita chips, Chicken mix, and yogurt. Top with parsley, pomegranates, and fried nuts of your choice.
Easy-peezy my friends!
The Variations of fatteh are Endless, if you tried this dish please let me know in the comments below.
This Sumac chicken Fatteh dish is a 30-minute meal is so glamorous you could serve it to your guest and no one will ever know you made it in under an hour and you threw it all together with a few pantry ingredients. It will be our secret.
- 2 boneless skinless chicken breast
- 1 large onion sliced
- 3–4 large garlic cloves, crushed
- 2 tbsp sumac
- 1 tbsp olive oil
- 1 tbsp of ghee
- 1 can of chickpea
Yogurt Tahini Sauce:
- 1 cup of greek yogurt
- 2 tbsp tahini
- 1 small garlic clove, mashed with salt
- 1 lemon, juiced
- pomegranate seeds
- pita chips*
- fried pinenuts*
- Prepare the Sumac Chicken. Heat medium-sized frying pan on medium-heat. Add the ghee, olive oil and onions to the frying pan. Saute until the onion start to become transparent. Add the chickpea and saute a 5 minutes to crisp them up a bit. Add the chicken, and garlic. Saute for 2-4 minutes chicken should be white. and cover. Allow to cook for about 10 minutes. The juices from the breast should release.
- Reduce liquid. Once your chicken has release it’s juices increase the stove to a high heat. Reduce the liquid by half. Then add the sumac spice and salt. Give everything a good mix cook for 2 more mintues and remove from heat.
- Meanwhile. While your chicken is cooking it’s time to prepare the yogurt sauce. In a small bowl mix everthing together. Some people like the sauce thin and some like it thick, feel free to add a bit of water if you want thinner sauce. I like my yogurt sauce thick, I find the pita chip stay crispy longer.
- Time to make Fatteh Art! Get all your toppings ready for assembly. Depending how you would like to serve this dish is important for deciding which dishes to use. You can use individual salad bowl, or 1 large shallow serving bowl, or even a sheet pan. It’s up to you.
How to layer:
- First layer: Pita Chips.
- Second layer: Sumac Chicken
- Third layer: Yogurt Tahini sauce
- Final touch: pinenuts, parsley, & pomegranates
- To make pita chips: Heat oven 350°. Rip or cut someold pita bread into small squares, drizzle some olive oil on the bread and message the oil on to the bread. Bake for 15 minutes or until the bread is completely dried out. (It’s ok to use fresh bread if that’s what you have.)
- Pinenuts: I like to fry my nuts in ghee until golden then top the yougurt with both ghee and pinenuts.
- Category: Fatteh
- Method: Stovetop
- Cuisine: Middle Eastern