Middle Eastern chicken fatteh
Serves: 2
Total time: 
Recipe photograph by Chelsea Bloxsome
Middle Eastern chicken fatteh
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
586Kcal
Fat
17gr
Saturates
2gr
Carbs
61gr
Sugars
14gr
Fibre
7gr
Protein
43gr
Salt
1.5gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 150ml low-fat natural yogurt
- 1⁄2 tsp ground cumin
- 2 pittas
- 1⁄4 chicken stock cube (we like Kallo)
- juice of 1⁄2 lemon
- 1⁄2 x 400g tin chickpeas, rinsed and drained
- 2 ripe large tomatoes, halved and sliced
- 1 x 160g pack chargrilled chicken slices
- 2 tbsp chopped coriander leaves
- 2 tbsp toasted pine nuts
Step by step
- Mix the yogurt and cumin with seasoning to taste.
- Toast the pittas until really crisp, then break up into shards and divide between 2 shallow bowls. Boil the kettle and dissolve the chicken stock cube in 100ml boiling water, then stir in the lemon juice. Pour the lemony stock over the pitta bread so that it starts to soften. Divide the chickpeas between the bowls.
- Quickly layer up the tomatoes and chicken, drizzling with the cumin yogurt and scattering with the coriander and pine nuts as you go. Serve immediately.
Chef quote
Fatteh means 'crumbs', referring to the bread used in this fragrant salad.
