Chicken Fatteh Recipe

Preheat the oven to 400°F (200°C). If using a skillet, you can crisp on the stovetop instead.

Toss the torn pita pieces with 4 tbs vegetable oil and 1 tsp salt until evenly coated.

Spread pita pieces in a single layer on a rimmed baking sheet and bake 8–12 minutes, tossing halfway, until golden-brown and crisp. Alternatively, fry in a skillet in 2–3 tbs oil over medium heat until crisp and browned. Remove and drain on paper towels. If you prefer slightly softened pieces (traditional for some fatteh styles), reserve 2 tbs warm water and sprinkle over a portion of the crisped bread just before assembling.

In a medium bowl whisk together 3 cups plain yogurt, grated garlic (3 cloves), 2 tbs lemon juice, 1 tsp salt, and 1 tbs olive oil until smooth.

If the yogurt is very thick, whisk in up to 2 tbs cold water to reach a pourable but still creamy consistency. Taste and adjust salt or lemon to balance tanginess.

Set the sauce in the refrigerator while you prepare the chicken so flavors meld.

Place 1 lb thinly sliced chicken thighs in a bowl. Add 2 tbs olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp turmeric, 0.25 tsp cinnamon, 0.5 tsp garlic powder, 0.75 tsp salt, 0.5 tsp black pepper and 1 tbs vinegar or lemon juice.

Mix thoroughly to coat the chicken. Marinate 15–30 minutes at room temperature or up to 2 hours in the refrigerator for deeper flavor.

Heat a large skillet over medium-high heat. Add a little oil if skillet is dry. Add the marinated chicken in an even layer (cook in batches if necessary) and sear without moving for 2–3 minutes, then stir and continue cooking 4–6 minutes more until cooked through and edges are nicely browned. Internal temperature should reach 165°F (74°C).

Remove cooked chicken to a plate and let rest 3 minutes, then thinly slice any larger pieces into bite-size strips.

In a small skillet, melt 1 tbs butter over medium heat, add 3 tbs pine nuts or slivered almonds and toast, stirring, 2–3 minutes until fragrant and golden. Watch closely to avoid burning. Remove from heat.

If using cucumbers or tomatoes, toss 0.5 cup with 0.25 tsp salt and set aside to drain briefly.

Chop 0.5 cup parsley and have sumac handy for sprinkling.

Choose a wide shallow serving dish. Spread half of the crispy pita pieces in an even layer over the bottom of the dish.

Spoon or pour about half of the yogurt sauce evenly over the bread, pressing gently so some sauce soaks into the bread while leaving some pieces still crisp.

Arrange half of the sliced chicken shawarma over the yogurt-coated bread.

Add the remaining pita pieces in a second layer, then top with the rest of the yogurt sauce, spreading to cover.

Top with the remaining chicken, then scatter the toasted pine nuts or almonds and chopped parsley over the top. Optionally sprinkle 1 tsp sumac for bright acidity and color, and scatter the lightly salted diced cucumber or tomato around the edges for freshness.

Drizzle a little olive oil (about 1 tsp) over the finished dish if desired. Serve immediately so the top chicken stays warm and some bottom pita remains soaked and tender. Leftovers can be refrigerated; crisp bread will soften over time.