Informations supplémentaires
35 min.
|
656 kcal
|
easy
|
|
Printable version
1. Make the chicken mixture
Bring a pot of water to a boil. Add the chicken and cook for 12-15 minutes. Remove and shred the chicken using two forks. Drain and rise the chickpeas and add them to the bowl with the chicken. Add the spices and a drizzle of olive oil. Season with salt and pepper and mix well.
2. Setup
Chop the garlic and the parsley. Cut the lemon in half. Cut the pitas into pieces.
3. Toast the pine nuts
In a pan over medium heat, toast the pine nuts for 3-4 minutes. Once coloured, immediately transfer to a bowl so that they do not burn.
4. Cook the pitas
In a pan over medium-high heat, add a drizzle of olive oil. Cook the pita pieces 1-2 minutes on each side or until crispy and golden brown. Remove, place on paper towels, add the sumac and season with salt.
5. Make the sauce
In a bowl, combine the yogurt, the tahini, the garlic, the juice of half a lemon and 1 2P | 2 3P tbsp of water. Season with salt and pepper and mix well. Add a little more water if you want a thiner sauce.
6. Plate your dish
Assemble the fatteh starting with the crispy pitas, then the chicken and chickpea mixture and the yogurt sauce. Garnish with the pine nuts and the parsley. Bon appétit!
360gChicken Thighs
398mlChickpeas
30mlPine Nuts
2unitPita(s)
0.5unitFresh Italian Parsley
1unitGreek Yogourt 2%
1unitGarlic Clove(s)
30mlTahini Sauce
1unitLemon
10mlSumac
10mlSpice Mix (garlic powder,cinnamon powder,smoked paprika)
What you need
Pot, pan, bowls, paper towels.
656 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
70g
23%
fat
22g
34%
cholesterol
120mg
40%
fiber
11g
44%
protein
45g
saturated
3g
15%
sodium
747mg
31%
sugar
8g
trans
0g