---
title: Fattet Djaj (Chicken, Chickpea and Yogurt Bake)
servings: 4
prep time: 15 minutes
cook time: 20 minutes
source: https://mycibora.com/recipes/fattet-djaj-chicken-yogurt-bake
---

Gather @chickpea{1%can}, @pita bread{3}, @greek yogurt{350%g}, @almond{20%g}, @pine nut{15%g}, @ground cumin{1%tsp}, @sweet paprika{0.5%tsp}, @fresh parsley{0.25%bunch} and @black pepper{}.

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

Season the diced @chicken breast{500%g} with cumin, paprika, @salt{} and pepper. Heat the @olive oil{1%tbsp} in a skillet and cook the chicken until browned and cooked through, about 8 minutes. ~{8%minutes}

Add the drained chickpeas to the same pan and warm through for 2 minutes. ~{2%minutes}

Whisk the yogurt, @tahini{2%tbsp}, grated @garlic{3%clove}, @lemon{1} juice and a pinch of salt into a smooth sauce.

Melt the @butter{30%g} in a small pan and toast the almonds and pine nuts until golden, about 2 minutes, watching closely. ~{2%minutes}

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.

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