Fatteh, a dish of broken bits of crisped bread combined with any number of different ingredients—from chickpeas to eggplant—takes its name from the Arabic term for “crushed” or “broken apart”; dajaj means “chicken.” Though originally a way to use up stale flatbread, we think the mixing and mingling of contrasting textures and flavors is so delicious that fatteh warrants starting with a package of fresh pita. This recipe, based on the version we learned from Maria Hadad at Beit Sitti cooking school in Amman, Jordan, layers oven-crisped pita, fragrant basmati rice pilaf, a creamy yogurt-tahini sauce and tender shredded chicken. Garnished with toasted almonds, fresh parsley and tangy-sweet pomegranate molasses, this fatteh is a satisfying meal-in-one. It does require preparing the components separately and assembly just before serving, but all of the steps are simple. If convenient, the pita and almonds can be toasted up to two days in advance and stored in an airtight container until ready to use.