zoom Hot chicken & tomato fattoush
  • Save to your scrapbook
  • Save to your scrapbook

    Hot chicken & tomato fattoush

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Hot chicken & tomato fattoush

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    1 pack 6 essential Waitrose Chicken Thigh Fillets
    1 tsp Cooks’ Ingredients Simple Sumac, plus extra to sprinkle
    1 tbsp extra virgin olive oil
    2 tbsp Cooks’ Ingredients Pomegranate Molasses
    450g pack vine tomatoes, cut into thin wedges
    2 red onions, very thinly sliced
    3 cloves garlic, thinly sliced
    2 essential Wholemeal Pittas, halved horizontally
    ½ cucumber, seeded and chopped
    25g pack flat leaf parsley, finely chopped

    Method

    1. Preheat the oven to 200°C, gas mark 6. Quarter the chicken thighs, dust with the sumac and a little seasoning and put in a roasting tray. Bake for 20-25 minutes. Combine the olive oil and pomegranate molasses in a small bowl.

    2. Add the tomatoes, onions and garlic to the tray and lay the pitta breads on top. Bake for 5 minutes until the chicken is cooked through, the juices run clear and there is no pink meat, and the pittas lightly toasted. Lift out the pittas and chicken and add the cucumber to the baking tray. Cook for a further 3 minutes.

    3. Thinly slice the chicken and tear the pittas into small pieces. Return the chicken and pittas to the baking tray with the molasses mixture, parsley and freshly ground black pepper. Mix well and serve hot, sprinkled with extra sumac.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary