Chicken Fatteh with Toasted Flatbread

• 700 g Chicken thighs, boneless, skinless
• 5 tbsp Olive oil
• 2 tsp Ground cumin
• 1 ½ tsp Fine sea salt
• 1 tsp Black pepper
• 4 pieces Pita bread
• 400 g Canned chickpeas
• 400 g Greek yogurt
• 3 cloves Garlic
• 1 piece Lemon
• 40 g Pine nuts

1. Heat the oven to 220°C (430°F). Put the chicken thighs on a baking tray and rub with 2 tbsp of the olive oil, the ground cumin, 1 tsp of the fine sea salt, and the black pepper. Roast for 18 to 22 minutes, until cooked through and lightly browned.
2. Meanwhile, split the pita bread into two thin rounds, then tear into bite-size pieces. Spread on a baking tray, drizzle with 1 tbsp olive oil, and bake for 6 to 8 minutes, turning once, until crisp and golden. Keep an eye on it as it colours quickly.
3. Drain and rinse the canned chickpeas, then tip into a saucepan with 200 ml water and 0.5 tsp fine sea salt. Warm over a low heat for 5 to 7 minutes until hot, then cover and keep warm. If the pan looks dry, add a splash more water.
4. In a mixing bowl, whisk the greek yogurt with the juice of half the lemon, 0.5 tsp fine sea salt, and 2 tbsp water until smooth and pourable. Finely grate or crush the garlic and stir it through. Taste and add a little more lemon juice if you want it sharper.
5. Toast the pine nuts in a dry frying pan over a medium heat for 2 to 4 minutes, stirring often, until golden and fragrant. Tip straight into a bowl so they do not keep cooking in the hot pan. Wipe out the pan if needed.
6. When the chicken is ready, rest it for 5 minutes, then shred it with two forks. Warm the yoghurt sauce gently in a saucepan over a low heat for 2 to 3 minutes, stirring constantly, just until warm; do not let it boil. Add a splash of water if it thickens too much.
7. To assemble, spread the toasted pita in the base of a serving dish. Spoon over the hot chickpeas and their cooking liquid, then pile on the shredded chicken. Spoon over the warm garlicky yoghurt, scatter with the toasted pine nuts, and finish with the remaining 2 tbsp olive oil; serve immediately while the bread is still crisp.

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