Sunday, 25 July 2010

Lebanese 7-Spice Chicken with Fattoush

Serves 2 at approximately 7 Points per person but this will vary according to your quantities of chicken and what pitta bread you use. The Points value for this particular recipe is accurate as everything was weighed and calculated.

This recipe is a 'Nigella Special', which means we were watching La Lawson on the telly and grabbed notebooks to scribble down what she was doing!


400g chicken breast (we had two large ones)
3 Sainsbury's Organic Wholemeal Pittas at 2 Points each
1 cucumber
1 pack of good cherry tomatoes, we used pomodoro, either halved or quartered
1 sweet onion - a red onion or spring onions would also be fine but it's going to be raw
1 fat clove of garlic, grated
Bunch of fresh mint
1 lemon
BIG bunch of fresh parsley (we used flat leaf)
Spray or two of olive oil
Powdered sumac
Lebanese 7-Spice powder

Pop your chicken into a small ovenproof dish and coat well with the Lebanese -Spice powder. That goes into the oven at 200 degrees for about 40 minutes.

While that's doing, peel and chop your cucumber, you're aiming for bite sized chunks. Combine the cucumber, tomatoes, finely sliced onions, grated garlic, lemon juice, salt, and olive oil spray in a big bowl.

Split your three pitta breads open (so they're in thin halves) and lay them on a baking tray in the bottom of the oven with the chicken til they're good and crunchy. Remove them and allow to cool slightly while you finely chop/rip the herbs and stir them through the salad. Tear up the pitta bread and add it to the salad, cover and leave to soak up the juices while you wait for the chicken.

When the chicken's done serve it on top of the fattoush with a sprinkle of sumac and perhaps an extra touch of salt, and enjoy.

I get my Lebanese 7-Spice powder and powdered sumac from Greenwood's, which is available in big ASDA stores in the UK.

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