Entertain your friends on warm summer evenings with this delicious meal from Claire Aldous at Dish “This salad is on high rotation over summer and I encourage friends to scoop up the salad with the crisp flatbreads.” Mmmmm good idea, Claire.
SERVES 4-6
6 skinless, boneless
chicken thighs
sea salt and ground pepper
2 tablespoons sumac
3 tablespoons olive oil
400-gram tin chickpeas, rinsed and drained
2 tablespoons lemon juice
2 tablespoons butter
2 medium pita flatbreads, ripped into large pieces
TO ASSEMBLE
2 cups baby spinach leaves
1 small telegraph
cucumber, sliced
½ cup parsley leaves
1 red onion, very thinly sliced, tossed with 2 tablespoons lemon juice
6 fresh dates, pitted, quartered lengthways
150 grams soft marinated feta
½ cup pomegranate arils
citrus olive oil, for drizzling over
METHOD
Season the chicken and sprinkle with the sumac. Heat 1 tablespoon of the oil in a frying pan over a medium heat.
Cook the chicken for 8 minutes, or until cooked through. Transfer to a plate, cover loosely and rest for a few minutes. Don’t wash the pan.
Add the chickpeas to the pan and cook until golden, stirring frequently. Take care as they can spit. Stir in the lemon juice and let it bubble up, then scrape into a bowl. Wash the pan and add 1 tablespoon each of butter and oil. Cook the bread in batches until deeply golden in patches and crisp. Place on kitchen towels and sprinkle with salt. Add the remaining butter and oil to the pan as needed between batches.
TO ASSEMBLE: Slice the chicken. Layer up the spinach, chickpeas, cucumber and parsley on a platter. Top with the chicken, drained red onions, dates, spoonfuls of the feta and pomegranate arils. Spoon over the chicken resting juices and a generous drizzle of the citrus olive oil.
This recipe comes from Dish Summer, the beautiful guide to summer food. Click here for more
