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