Fattet Djaj (Chicken, Chickpea and Yogurt Bake)

Method

1. 1

   Toast the torn pita pieces in a dry skillet over medium heat, tossing often, until deeply golden and properly crisp, about 8 minutes.

   💡 The pita is the base the whole dish rests on — undertoasted, it turns to paste the moment the sauce hits it.

2. 2

   Season the diced chicken breast with cumin, paprika, salt and pepper. Heat the olive oil in a skillet and cook the chicken until browned and cooked through, about 8 minutes.

3. 3

   Add the drained chickpeas to the same pan and warm through for 2 minutes.

4. 4

   Whisk the yogurt, tahini, grated garlic, lemon juice and a pinch of salt into a smooth sauce.

5. 5

   Melt the butter in a small pan and toast the almonds and pine nuts until golden, about 2 minutes, watching closely.

   💡 Nuts go from golden to burnt in seconds once the butter's hot — pull the pan the moment they color.

6. 6

   Scatter the toasted pita over a wide serving dish, spoon the hot chicken and chickpeas on top, then pour the garlic-tahini yogurt over everything.

7. 7

   Finish with the browned nuts, their butter, and a scatter of parsley. Serve immediately, before the pita softens too far.