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Middle Eastern chicken and celeriac slaw pockets
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½ red onion, finely sliced
1 lemon, juice
350g pack chicken breast mini fillets
2 tsp zaatar, plus extra to serve
1½ tbsp olive oil
½ celeriac, peeled and shredded (ideally in a food processor)
2 tbsp chopped dill
3 tbsp chopped parsley
2 tbsp chopped mint
250ml low fat natural yogurt
2 tsp pomegranate molasses
1 tsp sumac
4 wholemeal pittas
125g pack pomegranate seeds
1. Start by steeping the red onion in the lemon juice in a small bowl for 15 minutes. Meanwhile, in another bowl, mix the chicken with the zaatar and ½ tbsp oil; season and set aside for 15 minutes. In a large bowl, mix the celeriac, herbs and yogurt.
2. Once the onion has soaked and turned a brilliant shade of pink, stir in the molasses, sumac and remaining 1 tbsp oil; set aside.
3. Set a griddle pan over a high heat. When very hot, griddle the chicken for 3-4 minutes on each side until cooked through, the juices run clear and there is no pink meat. Lightly toast the pittas. Finish the slaw by stirring in the onion dressing and most of the pomegranate seeds; season. Divide the chicken and slaw between the pittas, then sprinkle over a little extra zaatar and the remaining pomegranate seeds before serving.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.