Middle Eastern Chicken With Chickpea, Herb & Feta Salad Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle eastern chicken with chickpea, herb & feta salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle eastern chicken with chickpea, herb & feta salad.

Throw out the rule book to midweek cooking and try out creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Ingredients (serves 4)

2 tsp sumac (see note)
1/3 cup (80ml) olive oil
1 lemon, sliced, plus juice of 1 lemon
4 x 200g chicken breast fillets
40g unsalted butter
1 round Lebanese bread, cut into wedges
400g can chickpeas, rinsed, drained
2 cups flat-leaf parsley, roughly chopped
1 red onion, thinly sliced
75g Persian (marinated) feta (see note), drained

Method

In a large bowl combine sumac, 1 tbs oil, lemon slices and juice, reserving 1 tbs, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.

Preheat the panggangan to 180°C.

Add 1 1/2 tbs oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to panggangan for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.

Meanwhile, melt butter and 2 tsp oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.

Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.

Notes

Sumac is a lemony spice, available from supermarkets. Persian feta is from delis and selected supermarkets.

Source
delicious. – November 2010, Page 131
Recipe by Jessica Brook & Phoebe Wood

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