Chicken

Baharat chicken skewers with fennel fattoush

Name: Baharat chicken skewers with fennel fattoush (salad) recipe
Yield: 4
Ingredients: 600g chicken thigh fillets, cut into strips; 120ml extra virgin olive oil; 40.00 ml baharat spice; 1 fennel bulb, sliced into 2cm wedges; 3 Lebanese flatbreads, torn into small pieces; 20.00 ml dried oregano; 250g baby cucumbers, halved horizontally and sliced on an angle; 1 bunch of radishes, leaves removed, cut into small wedges; 120g sour cream; 1 lemon, zested and juiced; 1/2 small bunch chives, finely chopped

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P68 Baharat chicken skewers with fennel fattoush (salad)

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by Helena Moursellas

Dec 06, 2022

Helena Moursellas gets clucky with this special spiced salad pairing.

600g chicken thigh fillets, cut into strips
120ml extra virgin olive oil
2 tbs baharat spice
1 fennel bulb, sliced into 2cm wedges
3 Lebanese flatbreads, torn into small pieces
1 tbs dried oregano
250g baby cucumbers, halved horizontally and sliced on an angle
1 bunch of radishes, leaves removed, cut into small wedges

Chive sour cream

1/2 cup (120g) sour cream
1 lemon, zested and juiced
1/2 small bunch chives, finely chopped

Method

1.

Preheat oven to 190°C. Line a large baking tray with baking paper. Combine chicken, 1/4 cup (60ml) oil, baharat and 1 tsp salt flakes in a bowl. Set aside at room temperature for 30 minutes to marinate.
2.

Meanwhile, arrange fennel on prepared tray, drizzle with 1 tbs oil and season well. Roast for 30 minutes or until caramelised. Remove from oven and transfer fennel to a plate. Place torn bread on tray, drizzle with 1 tbs oil and season with salt flakes and dried oregano. Bake for 3-5 minutes until crispy. Set aside until required.
3.

Thread chicken onto skewers. Heat a lightly greased barbecue or chargrill pan to high. Grill chicken for 4-5 minutes on each side or until charred and cooked through. Set aside to rest.
4.

For the chive sour cream, combine all ingredients in a bowl and season with salt flakes. Set aside.
5.

Combine cucumber, radish and remaining 1 tbs oil on a platter. Top with crispy bread, roasted fennel, chive sour cream and chicken skewers to serve.