Step 1

Prepare the chickpeas.  Heat a medium-sized frying pan on medium heat. Add the ghee, olive oil and onions to the frying pan. Saute until the onion starts to become transparent. Add the chickpea and saute for 5 minutes to crisp them up a bit.

Step 2

Add the chicken and garlic once your chickpeas start to crisp up; it time to add the chicken to the pan. Saute the chicken for 2-4 minutes; until white. Then cover the pan with a lid and continue cooking for about 10 minutes.

Step 3

Reduce liquid. After 10 minutes, you may notice the chicken has released its juices, and the pan looks a bit watery. A little bit of chicken juice is ok, but I’ve found there’s often way too much. If you find you’re looking at a lot of chicken juice, just increase the stove to high heat and reduce the liquid by half.

Step 4

Time to add the spice. Add the sumac spice and salt to the chicken mixture. Give everything a good mix, cook for 2 more minutes and remove from heat.

Step 5

Prepare yogurt sauce. It’s best to prepare the yogurt sauce while the chicken is cooking. In a small bowl, combine tahini, lemon, yogurt and garlic. Mix well. Some people like the sauce thin, and some like it thick. Feel free to add a bit of water if you want a thinner sauce. I like my yogurt sauce thick; I find the pita chips tend to stay crispy longer.

Step 6

Time to make Fatteh Art!  Get all your toppings ready for assembly. Depending on how you would like to serve this dish is important for deciding which dishes to use. You can use an individual salad bowl, or 1 large shallow serving bowl, or even a sheet pan. It’s up to you.