single layer until golden brown
and crisp (4-6 minutes).
4 Heat remaining olive oil in
a small saucepan over medium
heat. Add almonds and stir
constantly, until lightly coloured
(3-4 minutes). Remove with a
slotted spoon and cool on paper
towels. Repeat with pine nuts.
5 Reduce oven to 180°C. Layer
half the chicken and cooking
liquid in a large (about 2 litres)
ovenproof serving bowl with half
each of the chickpea mixture,
yoghurt and toasted mountain
bread. Repeat layering, top
with 2 generous spoonfuls of
coriander purée, sprinkle with
fried nuts, cover bowl with
reserved sheet of mountain
bread and bake until golden
(5 minutes). Remove top sheet
of bread, spoon over remaining
coriander purée and serve.
NoteTurkish chilli flakes are
available from Middle Eastern
grocers.Dried Greek oregano
(rigani) is available from Greek
delicatessens. Mountain bread
is available from supermarkets.
Wine suggestionPale but
gutsy Bandol rosé.➤1 cup (loosely packed)
coriander
4 garlic cloves, thinly sliced
150 ml olive oil
1 kg boneless chicken thighs,
skin on
30 gm butter
1 tbsp ground cumin
1 tsp ground coriander seeds
1 tsp ground ginger
1 tsp Turkish chilli flakes
(see note)
½ tsp ground turmeric
Pinch of safron, lightly
toasted and crushed
400 gm canned chickpeas,
drained and rinsed1 Preheat oven to 200°C. Blend
coriander, 2 garlic cloves, 60ml
olive oil and a pinch of salt in a
blender until smooth.
2 Heat a large ovenproof
saucepan over medium heat.
Season chicken with salt and
white pepper. Heat 1½ tbsp oil
in pan, then add butter, spices
and remaining garlic. Cook until
fragrant (1 minute), add chicken,
turn to coat, then remove from
pan. Add chickpeas, shallots,
tomatoes, thyme, oregano
and stock to pan and season
to taste. Place chicken on top,
add lemon juice and drizzle
with extra-virgin olive oil. Bake
on middle shelf until chicken is
cooked through (20-30 minutes;
juices will run clear when
pierced with a skewer).
3 Tear bread into pieces,
reserving 1 piece, and roast torn
bread in 2 large oven trays in a12 golden shallots, peeled
12 cherry tomatoes, blistered
under a grill (2-3 minutes),
peeled
6 small thyme sprigs
1 tsp dried Greek oregano
(see note)
600 ml hot chicken stock
Juice of 1 lemon
1 tbsp extra-virgin olive oil
4 sheets mountain bread
(see note)
40 gm slivered almonds
40 gm pine nuts
200 gm Greek-style yoghurtChicken fatteh
SERVES 6 // PREP TIME 40 MINS // COOK 40 MINS“The term fatteh comes from the Arabic word ‘fatta’, meaning to
crumble bread, and it’s a dish loved all over the Arab world,” says
Malouf, “My version pairs spiced chicken with yoghurt, nuts and
coriander-garlic sauce, and of course, plenty of toasted bread.”106 GOURMET TRAVELLER