Barbecued chermoula chicken with fattoush
Serves 4 Prep + cook: 30 minutes
• 2 cloves garlic • 1 small onion, chopped coarsely • 1 small red chilli • 1 sprig coriander, stem and root attached • 2 tsp ground cumin • 1 tsp smoked paprika • 1½ tbsp extra virgin olive oil • 8 x 125g chicken thigh fillets FATTOUSH • 180g marinated feta in oil • 2 tbsp pomegranate molasses • 2 tbsp lemon juice • 1 baby cos lettuce, leaves separated and torn • 6 radishes, trimmed, sliced thinly • 1 lebanese cucumber, sliced thinly into ribbons • 3 green onions, sliced • 250g cherry tomatoes, halved • ½ cup mint leaves • 1½ cups pita crisps, crushed • ½ tsp ground sumac (optional)
1. Blend or process garlic, onion, chilli, coriander, spices and 3 teaspoons of the oil until almost smooth. Transfer mixture to a large bowl, add chicken. Rub mixture all over chicken, season. 2. Cook chicken on a heated oiled grill plate (or pan or barbecue) for 10 minutes or until chicken is browned on both sides and cooked through. If you like, line the grill plate with baking paper before chargrilling the chicken. This will prevent the marinade from burning before the chicken is cooked through. 3. Meanwhile, make fattoush. 4. Slice chicken thickly, drizzle with remaining oil. Serve with fattoush. FATTOUSH Drain and reserve oil from feta into a jug or small bowl – you will need ¼ cup. Whisk pomegranate molasses, juice and reserved feta oil in a large bowl, season to taste. Add lettuce, radish, cucumber, green onion, tomato and mint, toss gently to combine. Top fattoush with crumbled feta and pita crisps, sprinkle with sumac.