6

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 rinsed

1 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 a

12 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 yoghurt

Chicken 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