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Item price
£4.76 each est.Price per unit
£8.50/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,927kJ/ 458kcals |
---|---|
Fat | 15g |
Saturated Fat | 3.6g |
Carbohydrates | 38g |
Sugars | 19g |
Fibre | 5.6g |
Protein | 37g |
Salt | 0.6g |
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