Liven up your lunchbox, outdoor party, BBQ, or picnic with this fabulous middle-eastern style salad. Sumac Chicken Fatteh is a 30-minute meal with a glamorous appearance and satisfying taste.
This Arabic Fatteh recipe is a combination of sweet and sour flavors blended in an incredibly fragrant dish. The crunchiness of baked pitas, along with the tender chicken meat, is going to make you feel mesmerized.
The first step of making this Arabic Fatteh recipe is to prepare the chickpeas. Heat a frying pan on medium flame. Add the ghee, olive oil, and onions to the pan. Sauté the mixture until the onions are transparent. Add the chickpeas and sauté for five minutes to crisp them up.
Then add the chicken and garlic to the Fatteh mixture. Sauté the chicken for 4 minutes until the meat is cooked. Cover the pan with a lid and continue cooking for ten more minutes. After ten minutes, if there is too much chicken juice in the pan, increase the heat to high to reduce the liquid by half. A little bit of chicken juice is ok.
Now you should season the amazing Fatteh. Add the sumac and salt to the chicken mixture. The fantastic thing about this Arabic Fatteh recipe is the sumac spice that gives the chicken a refreshingly sour taste. Give the mixture a nice stir and cook for 2 minutes and then remove it from the heat.
To prepare a flavorful sauce for the Fatteh, combine the tahini, lemon, Greek Yogurt, and garlic in a small bowl. If you like to have a thin sauce, you can add as much water as you want. A thicker sauce allows the pita chips to stay crispy longer.
Preheat the oven to 350° F (176° C). Cut the pita bread into small squares. Drizzle the pieces with olive oil and coat them thoroughly. Arrange them on a baking sheet lined with parchment paper. Bake them for 15 minutes or until the bread is thoroughly dried out.
It is time to assemble the eye-catching and colorful Fatteh. Use a large shallow serving bowl and start layering the good stuff.
Add the pita chips to the dish. Top that with a sumac chicken mixture. Pour the yogurt-tahini sauce over them. Sprinkle with toasted pine nuts, freshly chopped parsley, and pomegranates.