Bar­be­cued cher­moula chicken with fat­toush

NW - - Celeb Food -

Serves 4 Prep + cook: 30 min­utes

In­gre­di­ents

• 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)

Method

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.

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