Palestinian-Style Chicken and Chickpea Fatteh with Sumac and Toasted Nuts

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Fatteh is a beloved Palestinian celebration dish that layers crispy toasted khubz with warm chickpeas, tender poached chicken, and a creamy garlic-yogurt-tahini sauce. Topped with toasted pine nuts, almonds, and a generous shower of sumac, it is the ultimate combination of textures and tangy, nutty flavors. Serve it for family gatherings or as a festive weekend lunch.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 26 gFat
• 4 gSaturated Fat
• 45 gCarbs
• 7 gFiber
• 4 gSugar
• 34 gProtein
• 640 mgSodium
• 620 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Chicken and Chickpeas

• 1 lb (about 2) boneless, skinless chicken breasts
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Crispy Bread Base

• 4 large rounds Palestinian khubz or thick pita bread
• 3 tbsp olive oil
• 1 tsp ground sumac

For the Yogurt-Tahini Sauce

• 1 cup plain whole-milk yogurt
• 3 tbsp well-stirred tahini
• 2 cloves garlic, finely minced
• 2 tbsp fresh lemon juice
• 1/4 cup warm water
• 1/2 tsp salt
• 1/8 tsp ground cinnamon

For the Topping

• 3 tbsp pine nuts
• 2 tbsp slivered almonds
• 1 1/2 tsp ground sumac, plus more for finishing
• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp extra-virgin olive oil

Directions

1. Season the chicken with cumin, coriander, salt, and pepper. Place in a medium saucepan with the bay leaf, cover with water by 1 inch, bring to a gentle simmer, and cook uncovered for 18 to 20 minutes until the chicken is cooked through. Transfer to a plate to cool slightly, then shred with two forks. Strain and reserve 1/2 cup of the cooking liquid.
2. Add the drained chickpeas to the reserved cooking liquid with a pinch of salt and warm over medium heat for 4 to 5 minutes until heated through and lightly seasoned. Drain well.
3. Heat the oven to 375°F (190°C). Tear the khubz into rough 1 1/2-inch pieces, toss with the olive oil and 1 tsp sumac on a rimmed baking sheet, and toast for 8 to 10 minutes, stirring once, until deeply golden and crisp.
4. Meanwhile, whisk the yogurt, tahini, garlic, lemon juice, warm water, salt, and cinnamon in a bowl until smooth and pourable; loosen with more water if needed.
5. In a dry skillet over medium heat, toast the pine nuts and almonds for 2 to 3 minutes, shaking the pan often, until fragrant and lightly golden. Watch carefully as nuts burn quickly.
6. Spread the warm toasted bread in the bottom of a wide serving platter. Spoon the warm chickpeas evenly over the bread, then scatter the shredded chicken on top.
7. Pour the yogurt-tahini sauce generously over the layered ingredients, allowing it to seep into the bread. Drizzle with the extra-virgin olive oil.
8. Top with the toasted pine nuts and almonds, a heavy dusting of sumac, and a sprinkle of fresh parsley. Serve immediately while the bread retains a hint of crunch beneath the creamy sauce.

Cook’s Notes

• Authentic Palestinian khubz gives the best texture; if unavailable, choose the thickest pita you can find and avoid pocket-style pita which becomes too soft.
• Toast the bread just before assembling so it stays crisp under the sauce; soggy bread will ruin the contrast that defines fatteh.
• Toast the nuts in a dry skillet over medium-low heat and stir constantly, as pine nuts go from golden to burnt in seconds.
• Adjust the sauce consistency gradually with warm water until it coats the back of a spoon but still pours easily.
• Add a pinch of ground cinnamon to the yogurt sauce for a subtle warmth that is characteristic of Palestinian home cooking.

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