Chicken Fatteh Bowl

• Chicken thigh(700 g)
• Pita(3)
• Canned Chickpeas(2)
• Greek yogurt(350 g)
• Tahini(2 tbsp)
• Lemon(1)
• Garlic(3 cloves)
• Olive oil(4 tbsp)
• Cumin(2 tsp)
• Paprika(2 tsp)
• Cinnamon(½ tsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Flat Leaf Parsley(20 g)
• Flaked Almonds(40 g)
• Butter(20 g)

Method

1. 1

   Cut {Chicken thigh} into bite-size pieces. Tear {Pita Bread} into rough pieces, drain and rinse {Canned Chickpeas}, finely chop {Fresh parsley}, and mince {Garlic}. In a bowl, stir together {Greek yogurt}, {Tahini}, juice of {Lemon}, half the {Garlic}, 1/2 tsp {Salt}, and a few grinds of {Black pepper}.

   ~18 min

2. 2

   Heat half the {Olive oil} in a large skillet over medium-high heat. Add the chicken with {Cumin}, {Paprika}, {Cinnamon}, 1 tsp {Salt}, and the remaining {Black pepper}. Cook, stirring often, until the chicken is golden and cooked through, 8 minutes.

   ~8 min

3. 3

   Push the chicken to one side of the skillet. Add {Butter}, the remaining {Olive oil}, the pita pieces, and {Flaked Almonds}. Cook, tossing often, until the pita is crisp and golden and the almonds are lightly toasted, 5 minutes. Stir in the {Canned Chickpeas} and warm through for 2 minutes.

   ~7 min

4. 4

   Take the skillet off the heat and fold in half the {Fresh parsley}. Spoon some of the {Greek yogurt} sauce into each bowl, then pile on the chicken, chickpeas, and crisp pita mixture so everything stays intermingled.

   ~4 min

5. 5

   Finish with the remaining {Fresh parsley} and any extra yogurt sauce on top. Serve right away while the pita still has crunch.

   ~5 min