CHICKEN HUMMUS FATTAH

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I am sure you have come across thousands of fattah recipes on the Internet but I promise you this recipe is different & totally worth a try!

What really makes this fattah so delicious is the sauce; unlike many other recipes that call for yoghurt only, this sauce is made of hummus & yoghurt; giving it a totally new taste. As if you are eating chicken & bread covered in light & delicious hummus; not just plain yoghurt.

It is so easy & fast to prepare; you can even prepare it a day or 2 ahead & just assemble it before serving. The next time you have people over for lunch, give this recipe a try; it is a REAL CROWD PLEASER.

BONUS: There is a lighter option for making the bread in the notes section below the recipe so whether you are a health freak or not, this recipe won’t deceive you.

CHICKEN HUMMUS FATTAH

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 4 loaves large shami (pita) bread cut into small pieces
  • 1/2 kg chicken breast fillet cut into medium size strips
  • 1 large garlic clove minced
  • 1/2 can boiled hummus, drained*
  • salt & pepper
  • 2 tbsp olive oil
  • oil for frying*
  • toasted pine nuts or almonds (optional)
  • parsley (optional)

For the sauce:

  • 8 packs yoghurt
  • 2 tbsp tahini paste
  • 1/2 can boiled hummus, drained*
  • 2 garlic cloves minced
  • small squeeze of lemon
  • salt

Directions

  • Bread: Deep fry the bread in hot oil over medium high heat until it becomes golden brown. Set aside to cool.
  • Chicken: Season the chicken with salt & pepper. In a large pan over high heat, add olive oil & cook the chicken until a little golden & cooked through. Before turning off the heat, add the garlic & stir well with the chicken. Leave the chicken to cool then shred it with your hands (to have smaller pieces) & mix it with the hummus. Set aside.
  • Sauce: In a food processor, process the hummus with a couple of spoons of water until it becomes a smooth puree. Mix the hummus puree with the rest of the sauce ingredients. Season with salt to taste. Set aside.
  • Assemble right before serving otherwise the bread will get soggy. Arrange the fried bread at the bottom of the dish then add the chicken hummus mixture & cover with the yoghurt hummus sauce. Garnish with toasted nuts & parsley.

Notes:

  • I use a 400 gm can of boiled hummus; I mix half the can with the chicken & puree the other half for the sauce.
  • For a lighter version, bake the bread instead of frying it; toss the bread with olive oil until coated then arrange in a single layer on a baking tray & bake in a preheated oven at 180 for about 20-30 minutes tossing it once in the middle for even baking.
  • The recipe can be halved.

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