Hot chicken & tomato fattoush

Name: Hot chicken & tomato fattoush
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 pack 6 essential Waitrose British Chicken Thigh Fillets; 1 tsp Cooks' Ingredients Simple Sumac, plus extra to sprinkle; 1 tbsp extra virgin olive oil; 2 tbsp Cooks' Ingredients Pomegranate Molasses; 450 g pack vine tomatoes, cut into thin wedges; 2 red onions, very thinly sliced; 3 cloves garlic, thinly sliced; 2 essential Waitrose wholemeal pittas, halved horizontally; ½ cucumber, seeded and chopped; 25 g pack flat leaf parsley, finely chopped

Tangy sumac and pitta bread add flavour and texture to this chicken salad.

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High protein2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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Ingredients

1 pack 6 essential Waitrose British Chicken Thigh Fillets
1 tsp Cooks' Ingredients Simple Sumac, plus extra to sprinkle
1 tbsp extra virgin olive oil
2 tbsp Cooks' Ingredients Pomegranate Molasses
450g pack vine tomatoes, cut into thin wedges
2 red onions, very thinly sliced
3 cloves garlic, thinly sliced
2 essential Waitrose wholemeal pittas, halved horizontally
½ cucumber, seeded and chopped
25g pack flat leaf parsley, finely chopped

Method

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.