Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads 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.
Meanwhile, sprinkle the chicken breast with Ras el Hanout 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.
Meanwhile, peel and finely 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 cherry tomatoes. Chop the cucumber and parsley leaves finely.
Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast.
Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses.
Go easy on the pomegranate molasses!
This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.
New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
Cooking Time: 30 min
Cals 422 · Prot 39 · Carbs 34 · Fat 14
Dairy-Free
New to Fatteh? Think of it as a Levantine tumble made with crispy bread and, well, whatever else you fancy!
Cooking Time: 30 min
Cals 422 · Prot 39 · Carbs 34 · Fat 14
Dairy-Free
Preheat the oven to 200°C/180°C fan. Tear the Arabic flatbreads 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.
Meanwhile, sprinkle the chicken breast with Ras el Hanout 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.
Meanwhile, peel and finely 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 cherry tomatoes. Chop the cucumber and parsley leaves finely.
Toss the cherry tomatoes, cucumber and parsley with the bread. Divide among plates - this is your fatteh. Slice the chicken breast.
Serve the chicken over the fatteh. Drizzle with the tahini sauce, then drizzle with the pomegranate molasses.
Go easy on the pomegranate molasses!
This recipe is endlessly customizable. Swap the chicken for lentils or use roasted eggplants instead of tomatoes.
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