Grilled Sumac Chicken Salad Bowl — Chicken Fattoush Bowl
Levantine bowl of grilled sumac-spiced chicken over crisp pita-toasted bulgur with cucumber, radish, herbs, and a pomegranate-molasses dressing.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g chicken thighs into 3cm pieces. Mix with 20ml olive oil, 10ml lemon juice, grated garlic, 2 tsp sumac, 1.5 tsp cumin, 0.5 tsp Aleppo pepper, 1 tsp salt; rest 5 minutes. Dice 200g cucumber, 200g tomato, slice 80g radishes, dice 40g red onion. Chop 30g parsley and 20g mint. Combine bulgur, 300ml hot water, 0.5 tsp salt in a bowl; cover and rest. Whisk 60g yogurt with 2 tsp lemon juice and pinch salt. Mix dressing ingredients: 20ml pomegranate molasses, 20ml olive oil, 10ml lemon juice, pinch sumac, pinch salt.
Bake
Heat oven to 200C. Toss torn pita (60g) with 10ml olive oil, spread on tray, bake 8 to 10 minutes until evenly deep golden and crisp. While pita bakes, let bulgur rest until water absorbs and grains are tender.
Sear
Heat a wide skillet over medium-high 1 minute. Working in a single batch if needed, sear marinated chicken in a single layer 4 to 5 minutes, turning once, until deeply golden on both sides and cooked through. Lift to a plate and rest 2 minutes.
Build
Fluff bulgur with a fork. Toss with cucumber, tomato, radishes, red onion, parsley, mint, and half the pomegranate dressing until evenly coated.
Plate
Divide dressed bulgur between 2 bowls, spoon yogurt-lemon binder across the centre of each, top with seared chicken, scatter crisp pita and 40g pomegranate seeds over, drizzle remaining dressing, and serve with a lemon wedge.
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