Spiced chicken with pomegranate salad

Name: Spiced chicken with pomegranate salad
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 8 chicken thigh fillets; 1½ tbsp Cooks’ Ingredients Lebanese 7 Spice; 1½ tbsp extra virgin olive oil; 100 g tahini; ½ unwaxed lemon, zest and juice; 1 clove/s garlic; 210 g pomegranate; 20 g pack dill

Pomegranate seeds bring colour and crunch to this low-effort chicken dinner.

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Serves4
CourseLunch
Prepare5 mins
Cook35 mins
Total time40 mins
Plusmarinating

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8 chicken thigh fillets
1½ tbsp Cooks’ Ingredients Lebanese 7 Spice
1½ tbsp extra virgin olive oil
100g tahini
½ unwaxed lemon, zest and juice
1 clove/s garlic
210g pomegranate
¾ x 20g pack dill

Put the chicken in a large mixing bowl with the 7 spice and 1 tbsp oil. Season and mix well, then cover and chill for 30 minutes.
Preheat the oven to 190ºC, gas mark 5. Arrange the chicken over a large baking tray and cook for 25 minutes. Once cooked, preheat the grill to high and grill the chicken for 5 minutes, until cooked through, with no pink meat remaining, and the juices run clear.
Meanwhile, whisk the tahini with the lemon zest and 90ml water in a small bowl. Grate in the garlic and season. In a separate bowl, mix the pomegranate seeds, picked dill fronds, lemon juice and remaining ½ tbsp oil, then season.
Heat the flatbreads as per pack instructions. Meanwhile, slice the chicken. Spread the tahini onto plates, then top with the chicken and pomegranate salad. Serve with the warm flatbreads on the side.

Typical values per serving when made using specific products in recipe