Lebanese Chicken Fatteh


For the Fatteh

    1 15 oz can chickpeas rinsed/drained
    1 large Arabic pita bread cut into pieces (toasted with olive oil, salt and pepper)
    2 Tbsp extra virgin olive oil divided
    1/4 cup pine nuts
    1 lb boneless/skinless chicken breast
    1/2 tsp garlic powder
    1/2 tsp coriander
    1/2 tsp thyme
    1/4 tsp paprika
    Salt to taste
    White pepper to taste
    2-3 Tbsp fresh chopped parsley

For the Garlic Yogurt Sauce

    1 tsp olive oil
    2 garlic cloves minced
    1/2 tsp coarse salt
    30 oz low-fat plain yogurt


in a very giant bowl, add the rinsed/drained chickpeas.

Toss the Arabic bread items with vegetable oil, salt and pepper and toast till golden brown, then transfer to the bowl of chickpeas.

in a very giant pan, heat one Tbsp vegetable oil and toast the pine haywire till golden brown, then transfer to the bowl of chickpeas and cooked pocket bread.

within the same pan, heat the remaining one Tbsp olive oil; add the pigeon breast to the pan and season with the garlic powder, coriander, thyme, paprika, and salt and pepper to style. Cook till the juices run clear.

Then shred the chicken and increase the bowl containing the opposite things. (You also can boil the chicken and shred it, however I like it sauteed).

Add the contemporary sliced parsley to the bowl with the opposite ingredients.

in a very tiny sauce pan, heat the vegetable oil, then add the minced garlic and coarse ocean salt and gently mix the flavors employing a wood spoon.

Pour the yoghourt into the sauce pan and stir gently for five minutes over medium heat till it becomes heat and liquid-like. you are doing not wish the yoghourt sauce to boil.

Pour the yoghourt sauce over the bowl containing the chickpeas, cooked pocket bread, cooked pine haywire, chicken and parsley.

Garnish with vegetable oil, extra parsley and cooked pocket bread, if you need. Serve like a shot.

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