Grilled lemon chicken with fat­toush

The Australian Women's Weekly - - Julie Goodwin -

Fat­toush is a tra­di­tional Mid­dle Eastern salad – vi­brant, fresh and lovely, with the crunch of toasted Le­banese bread.


¼ cup (60ml) ex­tra vir­gin olive oil

½ tea­spoon chilli pow­der

2 tea­spoons ground sumac

4 cloves gar­lic, crushed grated rind and juice of 1 lemon

1 tea­spoon dried oregano leaves

8 chicken thigh fil­lets, pounded to flat­ten

½ cup (140g) Greek-style yo­ghurt

2 ta­ble­spoons harissa paste, op­tional lemon wedges, to serve


2 rounds Le­banese bread

1 ta­ble­spoon ex­tra vir­gin olive oil 1 tea­spoon ground sumac

2 (260g) Le­banese cu­cum­bers, seeded, chopped finely

250g ripe cherry toma­toes, halved

(or 3 ripe toma­toes, seeded, chopped)

½ bunch radish, sliced thinly

1 medium (200g) green cap­sicum, chopped finely

1 small (100g) red onion, chopped finely ½ bunch mint, leaves picked ½ bunch flat-leaf pars­ley, leaves picked ¼ cup (60ml) ex­tra vir­gin olive oil

1 In a large snap-lock bag, place all the in­gre­di­ents ex­cept for the lemon juice, yo­ghurt, harissa and lemon wedges. Seal and squish the bag around to make sure all the in­gre­di­ents are well com­bined and the chicken is coated. Re­frig­er­ate for at least 30 min­utes, prefer­ably overnight.

2 Heat a grill pan or bar­be­cue over a medium to high heat. Cook the chicken about 10 to 15 min­utes or un­til there are char marks on both sides and the chicken is cooked through. Trans­fer to a plate; sea­son with salt. Cover with foil to keep warm.

3 FAT­TOUSH Mean­while, pre­heat oven to 180°C (160°C fan-forced). Brush the bread evenly with oil, sprin­kle with sumac and sea­son with salt and pep­per. Bake for 8 min­utes or un­til crisp; cool then break into large pieces. Com­bine the veg­eta­bles and herbs in a large bowl. For the dress­ing, whisk re­served lemon juice and oil to­gether in a small bowl; sea­son to taste with salt and pep­per. Keep sep­a­rate un­til serv­ing.

4 Just be­fore serv­ing, driz­zle the dress­ing over the salad mix­ture; toss well. Sea­son to taste. Add bread; toss gently. Serve salad and chicken with com­bined yo­ghurt and harissa, if you like, and lemon wedges. Un­cooked mar­i­nated chicken suit­able to freeze. Not suit­able to mi­crowave.

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