Chargrilled Chicken with Muhammara

• 700 gchicken thigh fillets
• 2 tbspolive oil
• 1 tspsmoked paprika
• 1 tspground cumin, divided
• 30 mllemon juice
• Fine salt, to taste
• 300 groasted red peppers from a jar, drained
• 80 gwalnuts, toasted
• 2garlic cloves
• 1 tbsppomegranate molasses
• ½ tspchilli flakes
• 3 tbspextra virgin olive oil
• 10 gflat-leaf parsley, chopped (optional)
• 4flatbreads, about 60 g each, optional (optional)
• Black pepper, to taste

Method

1. 1Toast the walnuts in a dry pan for 3–4 minutes, stirring, then cool. Make the muhammara: tip the roasted red peppers, toasted walnuts, garlic, pomegranate molasses, ½ tsp cumin, chilli flakes, and extra virgin olive oil into a food processor. Blend to a thick, slightly coarse dip; you want texture, not a smooth purée. Season generously with salt and black pepper, then taste and adjust the molasses or chilli to your liking.
2. 2In a bowl, whisk the olive oil, smoked paprika, remaining ½ tsp cumin, and lemon juice with a good pinch of salt and pepper. Add the chicken thighs and turn them through the marinade until well coated. Leave to sit for at least 15 minutes while the pan heats.
3. 3Heat a griddle pan or heavy frying pan over a very high heat until smoking. Working in two batches, lay the thighs down without crowding and cook for 6–7 minutes per side, pressing gently so they take on dark char marks and the thickest part reaches 75°C for 30 seconds. Transfer to a board and rest for 4 minutes; this is important for juicy thighs.
4. 4Slice the rested chicken on the diagonal into thick strips, catching any resting juices.
5. 5Spread the muhammara generously across a large platter or divide between individual plates, swooping it with the back of a spoon to make hollows.
6. 6Arrange the chicken strips over the dip and spoon over any resting juices. Add optional chopped parsley. If using flatbreads, warm them according to the packet and serve alongside.

Per serving

kcal

530

protein

38.4g

fibre

2.7g

carbs

10.9g

fat

37.8g