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.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.