Chicken & Chickpea Fatteh with Garlic Yogurt
Dinner · Levantine · Ready in 50 min · Serves 2
Toasted pita layered with chickpeas and shredded chicken under garlic yogurt and browned butter. An 858-calorie Levantine plate assembled at the table.
Per serving
- Calories
- 858
- Protein
- 59 g
- Carbs
- 79 g
- Fat
- 34 g
- Fibre
- 12 g
Vitamins and minerals, % of a day’s needs
- Iron41%
- Vitamin D2%
- B1230%
- Zinc41%
- Magnesium34%
- Omega-318%
- Folate32%
- Calcium39%
- Potassium33%
- Vitamin C22%
- Riboflavin49%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 320 g Chicken breast
- 240 g Chickpeas, drained
- 150 g Pita bread
- 200 g Natural yogurt
- 30 g Tahini
- 15 g Butter
- 15 ml Olive oil
- 10 g Garlic
- 20 ml Lemon juice
- 3 g Cumin
- 15 g Fresh parsley
- 1 tsp Salt
Method
- 1
Set the oven to 200C fan. Tear the 150g of pita bread into pieces about 4cm across, spread them on a tray and bake for 8 minutes, until they are dry and crisp right through with no soft centre.
- 2
Put the 320g of chicken breast in a saucepan, cover it with water, add half a teaspoon of the salt and bring it to a gentle simmer over medium heat for 14 minutes, until the thickest part is opaque throughout. Lift it out and let it sit for 5 minutes before you handle it.
- 3
Mince the 10g of garlic and stir it into the 200g of natural yogurt with the 30g of tahini, the 20ml of lemon juice and the remaining half teaspoon of salt. It should pour slowly off a spoon, so loosen it with a tablespoon of water if it is stiffer than that.
- 4
Heat the 15ml of olive oil in a pan over medium heat, add the 240g of drained chickpeas and the 3g of cumin, and cook for 5 minutes, pressing a few of them lightly against the pan so they split.
- 5
Melt the 15g of butter in a small pan over medium heat and cook it for 2 minutes, swirling, until it smells nutty and the solids at the bottom have turned golden brown. Take it off the heat straight away, because it goes from brown to burnt quickly.
- 6
Shred the chicken with two forks. Divide the toasted pita between 2 plates, spoon the chickpeas over, then the chicken, then the garlic yogurt. Pour the browned butter over the top and scatter with the 15g of chopped fresh parsley.
