How to Make Nutritious Fatteh Chicken for Lunch

  • on May 29, 2018

Rich, Fulfilling, and Healthy,

a Great Family Meal for Lunch or Dinner:

The Fatteh of Chicken and Chickpeas

Rich in Fibers, Protein, Magnesium, Phosphorus, and Vitamins B3, B6, and B12


The amount of healthy nutrients this dish brings to the table is impressive. If you are a regular of my blog, you have probably tried my Vegetarian Fatteh and have a pretty good idea about its origin in our villages.

This one today includes chicken, and unlike the Vegetarian one we consume for breakfast and brunches, the Chicken Fatteh takes its rightful place at lunches and dinners for being more consistent.

Fatteh refers to crumbs, in Arabic, as well as to the act of breaking the bread in small pieces, which are a component of this dish.

The Fatteh is a delicious experience of combined textures and flavors: FattehCreamy with Tahini and Yogurt, crunchy with toasted pita bread, consistent with chickpeas and chicken, it is the pine-nutty and fried garlic savors that enhance the Fatteh to an optimum palate pleasure.



In addition to carrying Antioxidant, Anti-inflammatory, and Energy Booster ingredients, the Fatteh has many other healing values. Click here to get to know them!


The Fatteh is also one of these dishes that have established itself in the Levantine countries, with different variations. I am happy to be providing you with the Lebanese recipe, made the easiest possible. Enjoy it!

Lebanese Fatteh Chicken

Course Main Dish
Cuisine Lebanese
Keyword Brown Rice Flour, Chicken, Chickpeas, Cinnamon, Fatteh, Garlic, Ground Beef, High in Vitamins, Nutmeg, Pine Kernels, Tahini, Toasted Pita, Yogurt
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 portions


Group 1: To Cook the Meat

  • 150 gr Ground Beef Lean
  • 2 dashes Salt and Pepper
  • 1 dash Nutmeg

Group 2:

  • 3 cans Chickpeas medium
  • 2 cloves Garlic mashed
  • 1/2 tsp salt
  • 4 cups water

Group 3: To Prepare The Yogurt

  • 1 kg Plain Yogurt Low-Fat
  • 2 cloves Garlic mashed
  • 1 tsp Tahini
  • 1 tsp Dry Mint
  • 1/2 tsp Salt

Group 4: To Cook The Chicken

  • 500 gr Chicken Breasts skinless, boneless
  • 2 sticks Cinnamon
  • 3 grains Cardamon
  • 2 Bay Leafs
  • 2 dashes Salt and Pepper
  • 1 dash Ground Cinnamon
  • 1 dash White Pepper

Group 5 : To Cook The Rice

  • 1/2 tsp Salt
  • 1 tsp Ground Cinnamon
  • 1 1/2 cups Rice washed
  • 3 cups Chicken Broth from the boiled chicken
  • 1 tsp Pepper

Group 6: Toppings

  • 1 loaf Lebanese Bread (large) toasted and cut in pieces
  • 1 tbsp Pine Kernels toasted


Cooking the Chicken Breasts

  1. In a large non-stick pan, warm a tbp of vegetable oil, and cook the chicken breasts for few minutes on both sides until they turn blondish. 

    Pour on water (about 8 cups), add the ingredients of Group 4, and bring it to a boil. With a sieved spoon, discard the rising foams as they formed.

    Cook for 30 minutes then remove the chicken on a plate, discard the grains and sticks, and set the broth aside.

Cooking the Fatteh

  1. In a pan over medium heat, cook the ground beef and season with salt, nutmeg and pepper (Group 1) , turning continuously until the meat darkens.

  2. Add the rice to the cooked meat in a casserole, and mix on high heat for 2-3 minutes.

    Add the chicken breasts and the spices of Group 5, and mix well.

    Bring to a boil, cover, and lower the heat. Simmer for 25 minutes without stirring at all.

  3. In a separate casserole, over high heat, mix the chickpeas with the garlic, salt and water. 

    Bring to a boil, cover, and lower the heat. Leave it to cook for about 10 minutes or until the chickpeas softens.


  1. In a bowl, mix well the yogurt with the garlic, the Tahini, the dry mint and the salt. Set aside.

  2. Transfer the cooked rice on a serving plate. Cover with the chicken and chickpeas.

    Top it with a layer of the toasted bread pieces, and cover it all with the Yogurt.

    Garnish it with the Pine Kernels, and serve Hot.

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