Middle Eastern · Lunch
Crispy Pita Chicken Bowl with Tahini Sauce
Chicken Fatteh Falastini
Palestinian layered bowl of crisp pita, spiced chickpeas, and shredded chicken in a tahini-yogurt-pomegranate sauce, finished with brown butter and pine nuts.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
745Calories
38gProtein
42gFat
58gCarbs
8gSugar
9gFiber
820mgSodium
105mgChol
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Instructions
1
Prep
Cut 400g chicken thighs into 2.5cm pieces. Mix with seven-spice, cumin, cinnamon, Aleppo pepper, minced garlic, 20ml oil, salt; rest 5 minutes. Tear 2 pita breads into 3cm pieces. Whisk yogurt, tahini, pomegranate molasses, lemon juice, 1 minced garlic clove, salt until smooth. Measure pine nuts, parsley, pomegranate seeds, sumac.
2
Bake
Heat oven to 200C. Toss pita pieces with 20ml oil, spread on a large tray. Bake 8 to 10 minutes, stirring halfway, until evenly deep golden and crisp. While pita bakes, simmer 300g chickpeas with 200ml hot water, cumin, salt over medium for 5 minutes until warm. Drain, reserving 60ml cooking liquid.
3
Sear
Heat a wide skillet over medium-high 1 minute. Sear marinated chicken in batches if needed to maintain a single layer, 5 to 6 minutes per batch, turning once, until deeply caramelised and cooked through. Lift to a plate, shred with two forks while warm. Reserve pan juices.
4
Finish
Thin yogurt sauce with reserved chickpea liquid until it flows in thick ribbons off a spoon. Heat butter in a small pan over medium 90 seconds until foaming. Add pine nuts, cook 60 seconds until golden and butter turns nutty brown. Stir Aleppo pepper into brown butter off heat.
5
Plate
In wide bowls, layer crisp pita across the base, then warm chickpeas, then shredded chicken with pan juices. Spoon tahini-yogurt sauce generously to coat everything. Drizzle brown-butter pine nuts across. Scatter parsley, pomegranate seeds, sumac. Serve with lemon wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thighs
- 2 tsp seven-spice mix
- 1 tsp ground cumin
- 0.5 tsp ground cinnamon
- 0.5 tsp Aleppo pepper
- 4 garlic cloves
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 tsp fine sea salt
- 300g (10.6 oz) cooked chickpeas
- 200ml (scant 1 cup) hot water
- 2 small pita breads
- 300g (10.6 oz) full-fat plain yogurt
- 40g (1.4 oz) tahini
- 20ml (1.3 tbsp) pomegranate molasses
- 20ml (1.3 tbsp) lemon juice
- 20g (0.7 oz) butter
- 30g (1 oz) pine nuts
- 20g (small handful) flat-leaf parsley
- 40g (1.4 oz) pomegranate seeds
- 0.5 tsp sumac
- 2 lemon wedges