Chicken fatteh

I’ve been asked for the recipe for the chicken fatteh in my last (very recent) post, so here it is.  It’s taken (and slightly adapted) from the most recent Weight Watchers book that my very clever sister wrote.  It’s very very easy and utterly delicious – far nicer than it sounds like it’s going to be!

Ingredients (for 1 person)

1 chicken breast, sliced
1 tsp mixed spice (I didn’t have this so used ground cumin, coriander and cinnamon – less of the cinnamon than the other two, but I think that this mix would be better than mixed spice)
1/2 tsp chilli powder
About 75ml-100ml 0% fat greek yogurt (I used low fat yogurt as it’s all I could get)
1 small garlic clove, crushed
1 1/2 small pitta breads (I used a whole large one as I have so many points to use up but you could just use half)
lemon juice
50 ml chicken stock
a handful of cherry tomatoes (5 or 6?) cut into quarters or one large one
8 g pine nut kernels (I used 12g, again because I have lots of points) toasted
chopped fresh coriander

1. Coat the chicken in the spices and chilli.  Dry fry or fry in fry light in a pan until cooked.  Rest for a few minutes before serving.

2. In the meantime, in a bowl combine the yogurt, garlic and a squeeze of lemon.

3. Split the pittas and toast until nice and crunchy – they shouldn’t be soft.

4. Make up the chicken stock and add a squeeze of lemon to it.

5. Toast the pine nuts.

ASSEMBLE THE DISH!!!!!

Use a big bowl (like a pasta bowl or something.)

Put the crispy pittas in the bottom and drizzle over the stock.  Scatter over the tomatoes and half of the pine nuts and then pour over half of the yogurt mixture.  Sprinkle over half of your coriander then put the chicken on top, pour over the rest of the yogurt, then pine nuts and finally coriander again. 

It’s one of my new favourite things.

I also made it for a delightful vegetarian friend using quorn chunks and roasted aubergine.  It rocked his world – he said it was the nicest thing he’d eaten in a long time, but given that he’d just spent 6 months in the South African bush, I’m not sure how much of a compliment that is. 

Regardless, just make it.  Yummers.

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