Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
3450 / 825
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast bread
Preheat the oven to 200°C/180°C fan. Tear the Arabic flat breads into bite-size pieces. Add the Arabic flat breads to a baking tray. Drizzle them with vegetable oil and sprinkle with salt and zaatar. Give everything a good mix up. Roast in the oven for 10 min or until toasted. Once toasted, remove from the oven and set aside to cool slightly.
2 Cook chicken
Meanwhile, sprinkle the chickenbreast with RaselHanout and salt. Heat a large pan over a medium heat with a drizzle of oil. Once hot, add the chicken and cook for 5 min on each side until browned and cooked through. Once cooked, remove from the heat and set aside to rest.
3 Make sauce
Meanwhile, peel and mince the garlic. Juice half the lemon directly into the bowl and whisk. Add the garlic, tahini and salt and whisk again. Finally, gradually add 1/1/2 Tbsp of water and continue to whisk until smooth. Set aside.
Halve the cherrytomatoes. Chop the cucumber and parsley leaves finely.
Toss the cherrytomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chickenbreast.
Serve the chicken over the fatteh. Drizzle with the tahinisauce, then drizzle with the pomegranatemolasses.
Tip!This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.