Advertisement

Ingredients

Method

  • STEP 1

    Heat 1 tbsp of oil in a frying pan over a medium heat and fry the onions and peppers for 7 mins until softened and golden.

  • STEP 2

    Meanwhile, put the chicken between two sheets of baking parchment and lightly bash until about 2cm thick. Mix together the remaining oil and the za'atar, then rub over the chicken. Season to taste.

  • STEP 3

    Heat the grill to high. Put the chicken on a baking tray lined with foil, and grill for 3-4 mins each side, or until golden and cooked through.

  • STEP 4

    Heat the chickpeas in a pan with the harissa paste and 2 tbsp water until warmed through, then roughly mash with a potato masher. Wilt the spinach in a pan with 1 tbsp of water or in the microwave in a heatproof bowl. Stir the pepper and onion mixture, spinach and parsley through the chickpeas. Serve with the sliced chicken and the lemon wedges for squeezing over.

RECIPE TIPS
ZA’ATAR CHICKEN PITTAS

Shred any leftover chicken and fry in a bit of olive oil until warm and crisp around the edges. Halve and toast pitta breads, spread with hummus and fill with the chicken, a bit of lettuce and tomatoes.

Recipe from Good Food magazine, May 2020

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.2 out of 5.50 ratings
Advertisement
Advertisement
Advertisement