Step 1

Prepare the mint yogurt sauce. Place the yogurt, garlic, mint, and salt in a small bowl. Mix with a fork until well-combined. Cover and refrigerate for now.

Step 2

If you like, prepare Lebanese rice according to this recipe and set aside. Prepare Mediterranean salad according to this recipe; cover and refrigerate for now.

Step 3

Arrange the chicken breasts in a single layer in the bottom of a heavy cooking pot or Dutch oven. Sprinkle with salt. Add apple cider vinegar, bay leaves, cinnamon sticks, cardamom, and cloves. Pour in enough cold water to cover the chicken by 1 inch or so.

Step 4

Place the pot of chicken on the stove-top over medium-high heat. Bring to a boil. Skim off the white foam that collects on the surface of the water. Turn heat to low, cover and cook another 15-20 minutes or until the chicken is cooked through registering an internal temperature of 165 degrees F.

Step 5

With a slotted spoon, remove the chicken from the cooking broth and place on a cutting board to cool.  Strain and reserve the broth for later or other use.

Step 6

When cool enough to handle, remove the bones and shred the chicken into bite-sized pieces.

Step 7

In a large cast iron skillet like this one, heat 2 tbsp extra virgin olive oil over medium heat. Add the onions and cook for 4 minutes, stirring regularly. Add the garlic and cook for another minute or so. Add the chicken, paprika and sumac. Season with salt and pepper. Stir until the chicken is well-coated. Cook for 5-7 minutes until the chicken is warmed through.

Step 8

Remove from heat and add the toasted nuts. Garnish with fresh parsley leaves.

Step 9

To serve, divide toasted pita bread among serving bowls. Add the Lebanese chicken;top with a generous scoop of the mint yogurt sauce and more toasted nuts, if you like. If you've gone a step further and prepared the rice and salad, then make room to add them next to the Lebanese chicken fatteh (as in the photos above). Enjoy!