Zaatar chicken and freekeh with date yogurt
Rich Harris shows you how to cook chicken that's full of Middle Eastern flavour.
Recipe - Serves: 3 - 4
1 essential Waitrose lemon, quartered
2 onions, finely sliced
1½ tbsp essential Waitrose olive oil
6 essential Waitrose British chicken thigh fillets
2 tsp zaatar
½ tsp ground cumin, plus a pinch more
2 essential Waitrose gem lettuces, quartered lengthways
2 pitted medjool dates, chopped
4 tbsp essential Waitrose low fat Greek yogurt
250g pack ready-cooked freekeh
100g cavolo nero, finely shredded
1 Preheat the oven to 220ºC, gas mark 7. Finely slice 1 lemon quarter; toss with the onions on a large baking tray. Toss 1 tbsp oil with the chicken, zaatar, ½ tsp cumin and juice of 2 lemon quarters; season and lay over the onions. Roast for 25 minutes.
2 Meanwhile, heat a frying pan over a high heat. Toss the lettuce with the remaining ½ tbsp oil, season and sear on each side for a minute; set aside. Blitz the dates, yogurt, pinch of cumin and the juice of the final lemon quarter in a small food processor or NutriBullet until smooth; season and set aside.
3 After 25 minutes, remove the chicken from the tray and set aside on a plate to rest. Toss the freekeh and cavolo nero through the onions and return to the oven for a final 5 minutes. Serve topped with the chicken, date yogurt and charred gem lettuce.
Typical values per serving: