If you're reading the title and have no idea what Chicken Fatteh (Fattet Djaj) is, let me break it down for you and share one of the simplest and most wholesome meals with you! This is a great meal prep dish or something to throw together very quickly with a store bought rotisserie chicken!
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What is Fatteh?
Lebanese Chicken Fatteh in Arabic, Fattet Djaj, what is this and will I like it? The answer is if you like chicken, rice, garlic, yogurt and crunchy pita - you will love it! Think of this as a Arabic version of nachos!
Fatteh in Arabic translates to "crushed or crumbs" and Djaj is simply chicken. This dish revolves around shredded chicken that is either boiled or simply using a rotisserie or roasted chicken. This is a Levantine dish consisting of pieces of fresh, toasted, grilled, or fried flatbread - depending on the region. The recipe my mom taught me simply toasted pita bread in the oven or microwave for a crunchy texture.
The Fattah, or crumb layers consist of rice, Lebanese Vermicelli Rice is definitely recommended, shredded chicken, a garlic yogurt sauce, toasted almonds or pine nuts, toasted pita and optional chickpeas. These ingredients are layered together to create a savory, cool and crunchy dish that will leave begging for more!
Oddly, it's a very refreshing dish to enjoy on a hot day. The yogurt sauce and crunchy pita give a nice cooling feeling while the dish is quite light in nature. So let's dig into the details!
Ingredients
This meal is great to use up leftovers or prepare at the beginning of the week for a quick weeknight meal.
- Shredded Chicken - This can very well be from a store bought rotisserie chicken or make your own homemade. I have two recipes for roasted chicken: whole roasted chicken and chicken thighs. Boiled chicken is also very common which will give you the broth.
- Chicken Broth - I like to add some chicken broth or stock to my shredded chicken when heating up. This helps to reconstitute and make it super flavorful. Homemade or store bought is just fine!
- Yogurt - Plain yogurt (not Greek because it's too thick) is the base for our sauce. Whole milk plain yogurt is ideal, I like Danon for its tart flavor or you can try your hand making your own. If you have a plain dairy free yogurt you like you can certainly substitute with that.
- Garlic - Fresh garlic or toum seasons our yogurt for a tart and garlicky sauce.
- Toasted Pita - The best part of the meal is the toasted pita. You can do this in a few ways, simply under the broiler or microwave plain. Or toss with a bit of olive oil salt and pepper and toast on a sheet pan. Some people even fry the bread - but I don't have patience or energy for that!
- Toasted Almonds/Pine Nuts - Another added layer of crunch are the toasted pine nuts or almonds - you could do one or the other or both. We lean into pine nuts at our house due to my daughter's almond allergy but I love both!
- Salt, pepper, fresh parsley (optional)
See recipe card for quantities.
Instructions
This recipe is really super easy and if you have everything on hand from leftovers or are purchasing a pre-made chicken - it's even easier and really just about assembling!
Prepare or heat your rice before serving or assembling your plates. You can find my rice recipe linked here if you need one or prepare your favorite.
In medium-sized skillet on medium-high, heat a tablespoon of olive oil and add your nuts. Allow to toast and brown fully, keep moving in the pan to prevent burning. Once fully browned, remove from pan and set aside.
Shred your prepared chicken and place into the same pan you used to brown the nuts and place on medium heat. Add in some chicken stock and allow to simmer with the chicken until warmed through. Salt and pepper to taste.
Cut your pita into small triangles or strips, on a sheet pan, toss with olive oil and salt to fully coat and bake in pre-heated oven. Give the pita chips a little flip halfway through. **see full recipe notes for variations on bake time for type of pita
While your pita chips bake. In a medium-sized bowl, crush or mince your garlic (you can also add toum instead if you prefer) and add your yogurt and salt. Season to your liking. The sauce should be tangy and garlicky. I often add dried mint for extra flavor.
Begin assembling: layer rice, chicken, a good helping of yogurt sauce, nuts then finally your pita chips and finish with chopped parsley.
How to Serve
For my family - everyone plates their own dish how they like it. You can certainly create a large platter to serve to a large group but I find everyone likes varying amounts of everything so best to assemble individually.
I always make sure to have a good amount of yogurt sauce and extra on the table.
Variations & Vegetarian Options
There are many versions of Chicken Fatteh that hail from various regions of the Middle East. This is my family version but you can certainly experiment and add your own twists. Some other common ingredients are:
- Chickpeas - Many times cooked chickpeas are added to the dish, this is a great option especially if you are looking at creating a vegetarian dish.
- Rinse and drain 2 cans of chickpeas
- Simmer chickpeas with a bit of vegetable stock or water. Season with salt and garlic and plate when ready.
- Eggplant - Roasted eggplant is another great option to add to your fatteh in place of your chicken. This is perfect for vegetarians or simply to have as an option for anyone that wants to add. Roasted eggplant is delightful and adds a good flavor.
- Slice your eggplant into ⅓" thick rounds.
- Place in a colander with bowl underneath and liberally coat with salt. Allow to sit for 15 minutes. This will allow the excess moisture to drain.
- After draining excess moisture, coat with olive oil and place on a sheet pan, ensuring not to crowd the pan.
- Roast in a 425 degree oven for 20-25 minutes, flipping halfway through until golden brown. Season with additional salt when removed from the oven.
- Gluten Free - Feel free to use gluten free bread or make some crispy chickpeas in place of the bread.
Storage
Chicken, rice and yogurt sauce are good stored separately in the fridge for 5-6 days.
I also keep the toasted nuts in a sealed container in the fridge to stay fresh, those will last a good month or more.
Pita chips are best when baked but can last a few days in a sealed container on the counter.
Lebanese Chicken Fatteh (Fattet Djaj)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Lebanese
Description
A simple, comforting meat that can easily be made with a store bought rotisserie chicken. Lebanese Chicken Fatteh is a classic dish that combines classic flavors.
Ingredients
- 4 cups prepared rice, Lebanese vermicelli rice recipe
- ½ cup Pine nuts or slivered almonds
- 3 Tablespoons olive oil, divided
- 4 large pita
- 1 whole chicken, shredded - about 4 cups total
- 1 ½ cups chicken broth
- 1 cup whole milk yogurt, laban
- 2 teaspoons toum or 2 cloves crushed
- Dried mint (optional)
- salt & pepper
- chopped parsley, (optional garnish)
Instructions
- Begin by preparing your favorite rice - you can use this Lebanese Rice with Vermicelli Noodles.
- Preheat your oven to 400 degrees. Cut your pita into small triangles or simply squares. I use a thin pita and leave both halves together. If you have a very thick pita, separate and make each layer its own chip.
- Place pita chips onto a large rimmed sheet pan and drizzle with 2 tablespoons olive oil and a sprinkle of salt. Using clean hands, combine until all pieces are coated and separated as much as possible on the pan - if you have too much, you can use a 2nd sheet pan and add a little more oil and salt. Switch pans halfway through baking. Not bad to make extra - you'll definitely snack on them!
- 2 Tablespoons olive oil
- 4 large pita
- Place in upper ⅓ of oven and bake for about 10 minutes, flip and shimmy the chips in the tray and bake for another 5-10 until golden brown. Remove from oven and set aside.
- In a large skillet (large enough for your chicken) heat 1 Tablespoon olive oil on medium-high heat. Once heated, add your pine nuts or slivered almonds to the pan and allow to cook until golden brown. Keep stirring to ensure they don't burn. Once fully browned, remove from pan and set aside.
- 1 Tablespoons olive oil
- ½ cup Pine nuts or slivered almonds
- Prepare or purchase a whole chicken and take apart - you'll want 4 cups shredded in total.
- 1 whole chicken, shredded - about 4 cups total
- Place your shredded chicken and broth into the skillet you used for the nuts. Heat on medium until the chicken is cooked through and warmed and some of the liquid is absorbed. About 10-15 minutes. Season with salt and pepper to taste.
- 1 whole chicken, shredded - about 4 cups total
- 1 ½ cups chicken broth
- salt and pepper to taste
- In a small bowl, combine your yogurt, toum (or crushed garlic), a few pinches of dried mint and salt seasoned to taste.
- 1 cup whole milk yogurt, laban
- 2 teaspoons toum or 2 cloves crushed
- Dried mint (optional)
- salt to taste
- Assemble your dish - place warm rice, then top with chicken, yogurt sauce then finally nuts and toasted pita. Enjoy!
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