Name: Grilled Cumin Chicken Thighs with Yogurt Sauce & Pita Salad (Fattoush)
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 ½ English cucumbers; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ lemons; ⅓ cup plain Greek yogurt; 1 ½ heads romaine lettuce; 6 whole grain pitas; black pepper; cumin, ground; Dijon mustard; extra virgin olive oil; mayonnaise; paprika; salt

Grilled Cumin Chicken Thighs with Yogurt Sauce & Pita Salad (Fattoush)Grilled Cumin Chicken Thighs with Yogurt Sauce & Pita Salad (Fattoush) — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 ½ English cucumbers

3 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ lemons

⅓ cup plain Greek yogurt

1 ½ heads romaine lettuce

6 whole grain pitas

black pepper

cumin, ground

Dijon mustard

extra virgin olive oil

mayonnaise

paprika

salt

Instructions

Preheat oven to 230°C (450°F).

Place yogurt, mayo, water, and spices in a small bowl; whisk to combine the sauce and set aside.

Wash and dry the fresh produce.

Zest lemons into a large bowl (reserve lemons for the dressing). Peel and mince garlic; add to the bowl along with oil and spices. Whisk to combine the marinade.

Pat chicken dry with paper towels, add to the bowl with the marinade, and turn to coat; set aside.

Place pita breads on a cutting board. Holding a knife parallel to the board, cut each pita in half horizontally to separate the two sides; cut or tear the bread into 1-inch pieces and place in another large bowl.

Add oil, salt, and pepper to the bowl with the pita; toss with your hands to coat. Divide between two large baking sheet pans and spread out in an even layer. (Reserve bowl for later use.)

Place baking sheets in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until the pita chips are crisp, 6-8 minutes. Remove from oven.

Meanwhile, preheat a grill pan, outdoor grill, or skillet over medium-high heat.

Once the grill pan is hot, working in batches if necessary, add chicken; grill until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate.

While the chicken cooks, juice the lemons into the reserved bowl; add oil, Dijon, salt, and pepper. Whisk to combine the dressing.

Trim and small dice cucumbers; halve tomatoes. Add both to the bowl with the dressing.

Shave parsley leaves off the stems; discard stems and mince the leaves. Add to the bowl.

Just before serving, chop or tear lettuce into bite-sized pieces; add to the bowl, along with pita chips, and gently toss to combine the salad.

To serve, divide salad and chicken between plates or bowls; drizzle chicken with sauce and enjoy!

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