A super fresh and simple midweek dinner. This nutty sauce acts as both a dressing AND a marinade for the chicken. Delightful.
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Serves
4
Parsley
Mint
Tahini
Olive Oil
Lemon
Water
Za’atar
Skinless Chicken Thigh
Baby Gem Lettuce
Courgette
Crispy Shallot
Salt
Olive Oil
Sophie Wyburd
Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024. Photo credit: Stuart Simpson
We use parsley and mint, but coriander, chives or basil would also go really well in this dressing.
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Serves
4
Parsley
Mint
Tahini
Olive Oil
Lemon
Water
Za’atar
Skinless Chicken Thigh
Baby Gem Lettuce
Courgette
Crispy Shallot
Salt
Olive Oil
Unlock Mob Premium
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Add your parsley, mint, tahini, the juice of your lemon, olive oil and the water to a blender with a pinch of salt. Blitz to a really smooth sauce.
Step 2.
Pour 1/3 of this mixture into a bowl along with your za’atar and a good pinch of salt. Add your chicken and mix to combine. Leave to marinade.
Step 3.
Very finely slice your courgettes using a mandoline, if you’ve got one, or a sharp knife.
Step 4.
Cut the ends off your baby gem and separate the leaves. Give them a wash to remove any dirt.
Step 5.
Heat a griddle pan over a medium-high heat. Once hot, add your chicken and fry for about 5 mins on each side until it is totally cooked through. Remove from the pan to rest for 10 mins.
Step 6.
Once your chicken has cooled enough to handle, slice it into pieces.
Step 7.
Add your lettuce to a bowl along with your sliced courgettes and chicken. Pour over your remaining dressing, then toss to combine.
Step 8.
Top with your crispy shallots, then serve.
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