Lebanese Chicken Fatteh

🔥 Prep

• Cut the 3 loaves of pita bread into bite-sized pieces (about 2‑inch squares) and set aside.
• Slice the 400 g chicken breast into thin strips or bite‑size cubes.
• Drain and rinse the 400 g canned chickpeas, then pat dry.
• Mince the 4 cloves of garlic.
• Juice the lemon to obtain 3 tbsp lemon juice.
• Measure out 2 cups plain yogurt, 3 tbsp tahini, 1 tsp ground cumin, 0.5 tsp ground allspice, 1.5 tsp salt, 0.5 tsp black pepper.
• Roughly chop the 2 tbsp fresh mint.
• Measure the 0.25 cup pomegranate seeds.

🔥 Cook

• 1. Heat 2 tbsp of the extra virgin olive oil in a large skillet over medium heat and add the pita pieces; toast, stirring occasionally, for 5‑7 minutes until golden and crisp, then transfer to a bowl.
• 2. In the same skillet, add the remaining 2 tbsp olive oil, increase to medium‑high heat, and add the chicken strips; season with half the salt, half the pepper, cumin, and allspice; sauté for 6‑8 minutes until cooked through and lightly browned, then remove and set aside.
• 3. Add the chickpeas to the skillet, drizzle with a little oil if needed, and warm over medium heat for 3‑4 minutes, stirring, until heated through.
• 4. In a medium bowl, whisk together the yogurt, tahini, minced garlic, lemon juice, remaining salt, and remaining pepper until smooth; this is the garlic‑yogurt tahini sauce.
• 5. To assemble, spread half of the toasted pita on a serving platter, layer with half the warmed chickpeas, then half the chicken, drizzle with half the yogurt sauce, scatter half the toasted pine nuts (toast pine nuts in a dry pan over low heat for 2‑3 minutes until fragrant), sprinkle half the pomegranate seeds and half the mint.
• 6. Repeat the layers with the remaining ingredients, finishing with a drizzle of sauce, pine nuts, pomegranate seeds, and mint.
• 7. Serve immediately while the pita is still crisp.

🔥 Serve

• Serve the Lebanese Chicken Fatteh warm, directly from the platter.
• Accompany with extra lemon wedges and a side of simple cucumber‑tomato salad if desired.
• Pair with warm flatbread or pita on the side for scooping.