Light Chicken Fatta

Ingredients

• 2 shamy bread large - خبز شامي
• 1.5 tablespoon olive oil - زيت زيتون
• 2 medium chicken breast (2 cooked breasts on bones from boiled chicken) - صدور دجاج
• 3 large garlic cloves (minced) - فصوص ثوم
• 2 medium tomatoes (grated) - طماطم
• 3 tablespoon vinegar - خل
• 1/2 cup chicken broth/stock - مرقة دجاج
• salt and pepper (to taste) - ملح و فلفل
• For the yoghurt topping:
• 400 gram yoghurt - زبادي
• 2 tablespoon tahini - طحينة
• 2 small garlic - ثوم
• To garnish:
• 1 tablespoon parsley (finely chopped) - بقدونس
• 2 tablespoon raw nuts (favourite nut roasted in oven or dry pan until golden and fragrant) - مكسرات

Step by step

1. Use scissors to slice bread into rectangles. Drizzle with 1 tablespoon olive oil and bake in 180C oven for about 10 minutes or until golden and crispy.
2. Debone and slice two boiled chicken breasts into bite-size pieces. Season generously with salt and pepper. Keep warm, preferably in some of its warm stock.
3. In a bowl, mix the yoghurt with tahini, minced garlic and salt. Set aside.
4. Heat remaining olive oil in a pan. Add minced garlic. Sauté garlic for a minute on low heat, then add the grated tomatoes.
5. Let the tomatoes cook with the garlic for a couple of minute then add the vinegar, followed by the stock. Season with salt and pepper.
6. To serve, place the bread on a serving plate. Arrange warm chicken on top. Use a spoon to drizzle hot tomato sauce over the chicken and bread then add the yoghurt.
7. Garnish with parsley and roasted nuts and serve immediately. You can also keep the assembled dish (without the yoghurt) warm for a couple of minutes in a pre-heated (but turned off) oven.