griddled chicken
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Griddled Chicken With Tabbouleh and Charred Cauliflower & Leeks

This griddled chicken with tabbouleh and charred leeks & cauliflower is the perfect midweek summer meal. Great served with some pitta bread and greek yoghurt.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Amy Fulwood

Ingredients

For the Chicken

  • 4 boneless skinless Chicken Thighs cut into strips
  • 1 tsp Sumac
  • 1 tsp Aleppo Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 Red Onion sliced

For the Cauliflower and Leeks

  • 2 Leeks sliced
  • 1 Cauliflower chopped into florets
  • 1/4 tsp Smoked Paprika
  • Olive Oil

For the Tabbouleh

  • 225 g Cous Cous
  • Juice of 1 Lemon
  • 1/3 large Cucumber diced
  • Handful Cherry Tomatoes sliced into quarters
  • 2 tbsp Olive Oil
  • Bunch Coriander
  • 1 tsp Aleppo Pepper

To Serve

  • Pitta Bread
  • Greek Yoghurt
  • Leaves Lettuce

Instructions

  • Preheat the oven to 180°C. Heat a griddle pan over a medium high heat with a little olive oil. Throw your chopped cauliflower and leeks onto a baking tray with the smoked paprika and a drizzle of olive oil and place into the oven for 20-30 minutes.
  • While the vegetables are cooking mix the chicken with the sumac, aleppo pepper, salt and pepper in a bowl. When the griddle pan is hot add the chicken and spread into a single layer. After a few minutes add the red onion. Allow the chicken and onion to cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and the onion is softened.
  • While everything is cooking add the cous cous to a bowl and cover it with double its volume of boiling water. Cover the bowl with a clean tea towel and allow to sit for 10 minutes until all the water is absorbed and the cous cous can be fluffed with a fork. To finish, mix in all the remaining tabbouleh ingredients.
  • Serve the chicken, tabbouleh, leeks and cauliflower with pitta bread, greek yoghurt and salad leaves.