Fatteh Djaj (chicken, crispy bread and chickpeas)

Instructions

1. Season the chicken with paprika, cumin, cinnamon, salt and pepper, then pan-fry it in olive oil for 8 to 10 minutes until golden.
2. Cut the flatbreads into pieces, then brown them in the oven at 200 °C for 8 minutes until crispy.
3. Warm the chickpeas in a saucepan with a little water and olive oil.
4. Mix the yogurt with the crushed garlic, lemon juice and salt.
5. In a small pan, melt the butter until it turns a hazelnut color, then add the pine nuts and toast them.
6. In a dish, arrange the bread pieces, the chickpeas, then the chicken shredded or sliced.
7. Spread the garlic yogurt over the top, drizzle with the pine nut butter and serve immediately while the bread is still crispy.