This was an easy use of leftover pita bread and rotisserie chicken. We followed the contours of this recipe: https://feelgoodfoodie.net/recipe/lebanese-chicken-fatteh/ Our modifications: first, to toast the pita: We preheated the oven to 375. We cut 7 slightly stale whole wheat pitas into 2×2″ cubes, then tossed with about 2 Tbsp olive oil, ½ tsp black pepper, and ½ sumac. We placed them in a single layer on a baking sheet then baked until crisp (8 mins for single-layered chips and 11-12 mins for double-layered chips). Second, we used ¼ leftover rotisserie chicken, which we shredded. Third, we rinsed and drained a 13.5 oz can of chickpeas. Fourth, we made only ¼ of the dressing recipe. In lieu of plain yogurt, we thinned out ¼ cup sour cream with 1 Tbsp milk and then added 1 minced garlic clove, ¼ tsp each salt and sumac. Fifth, we finely minced 2 Tbsp parsley. Finally, we lightly toasted 2 Tbsp pine nuts in the toaster oven (at 250) used it as garnish. We lightly tossed the toasted pita, shredded chicken, chickpeas in a bowl, drizzled with the sour cream dressing, and garnished with minced parsley and toasted pine nuts. (July 2020)
Cooking Adventures 