Za’atar Lemon Chicken and Cauliflower Steaks
Za’atar (a herb and spice mix) adds fragrance to this easy marinade for chicken and cauliflower.
Hands-on time about 10min, plus marinating. Cooking time 35min. Serves 6
◆ 12 skinless, boneless
chicken thighs ◆ 2 cauliflowers, leaves
removed and trimmed ◆ 1 red onion, thinly sliced for the marinade ◆ 3tbsp za’atar (we used Waitrose Cooks’ Ingredients) ◆ 1tbsp sumac (we used
Bart) ◆ Zest and juice 2 lemons ◆ 4 garlic cloves, crushed ◆ 2tbsp sherry vinegar ◆ 2tbsp olive oil for the dressing ◆ A large handful each chopped fresh coriander, mint and parsley ◆ 6tbsp olive oil ◆ Zest and juice 1 lemon ◆ 3tbsp toasted pinenuts
1 In a bowl, whisk together marinade ingredients. 2 Put chicken into a large non-metallic bowl or resealable bag. Add half the marinade, mix well to coat. 3 With clean hands, cut 2 x 2.5cm (1in) steaks from each cauliflower, cutting through the middle first to ensure steaks are held together at the base (you’ll have leftover cauliflower – see GH Tip). Spread onion over the base of a baking tray and top with a single layer of cauliflower. Drizzle over remaining marinade, cover and chill for at least 2hr. 4 For dressing, put herbs, oil, lemon zest and juice into a food processor. Whiz until smooth, then set aside. 5 Preheat grill to mediumhigh. Thread chicken on to metal skewers and arrange over a large baking sheet. Grill for 20-25min, turning halfway through. Transfer chicken to a lower shelf to keep warm while you cook the cauliflower. Grill the cauliflower for 6-8min, until just tender and lightly charred. 6 To serve, transfer chicken and cauliflower to separate platters, drizzle the dressing over each and scatter with toasted pinenuts. Serve with tahini dip. PER SERVING 567cals, 37g protein, 40g fat (7g saturates), 12g carbs (7g total sugars), 7g fibre GET AHEAD Marinate the chicken and cauliflower up to 4hr before cooking, cover and chill. Make dressing up to a few hours ahead, cover and chill. Bring to room temperature before serving. GH TIP Whiz any leftover cauliflower in a food processor until very finely chopped, transfer to a food bag and chill for up to 2 days. Use as a low-cal alternative to rice or couscous.