Fattet/Fatteh Chicken
The chicken can also be done in the Weber or spatch-cocked on the braai.
Luani
Ingredients
- 1 large free range chicken
- juice of half a lemon
- 2 tablespoons olive oil
- salt & black pepper
- sumac
- 40g butter
- 80-100g pine nuts
- 2 pita breads
- 800ml greek style yoghurt
- 2 cloves garlic, crushed
- 2 teaspoons tahini
- sea salt flakes to season
- milk
- 1 x 400g tin chickpeas, drained and rinsed
- juice of half a lemon
Method
- Pre-heat oven to 200°C. Rinse chicken and pat dry.
- Rub the chicken with a mixture of the lemon juice, salt and pepper – marinade in the fridge for 30 minutes
- Roast the chicken breast side down for the first 30 minutes and then turn over and roast for 20 minutes per 500g.
- Melt the butter in a non-stick frying pan over medium heat and saute the pine nuts until golden. Drain on paper towel and set aside.
- Turn on grill, split the pita breads open into rounds, toast until crisp and cut in wedges
- Mix yoghurt with garlic & tahini, season with salt. Mix with a little milk if it needs thinning.
- Rest chicken under foil for a few minutes – keep the resting juice!
- Wipe clean non-stick pan, strain resting juice into it. Add chickpeas, bring to a simmer to heat chickpeas, adding a little lemon juice towards the end.
- Cut chicken into pieces, arrange on a serving plate.
- Spoon chickpeas and juices over and around
- Arrange pita around edge and spoon over yoghurt sauce.
- Sprinkle with pine nuts and sumac.
