Entree: Syria – Aleppo – فتوش بالدجاج ➤ Fattoush bil-dajaj (Levantine chopped vegetable salad with toasted pita and grilled chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 1 hr

Ingredients

- 4 boneless chicken thighs, approx. 1 lb (454 g) total
- 2 tbsp (30 ml) olive oil (for marinade)
- 1 tbsp (15 ml) lemon juice (for marinade)
- 1 garlic clove, minced
- 1 tsp (2 g) Aleppo pepper (pul biber) or red pepper flakes
- 1/2 tsp (2 g) ground cumin
- 6 cups (180 g) romaine lettuce, chopped
- 1 cup (30 g) flat-leaf parsley, coarsely chopped
- 1/2 cup (15 g) fresh mint leaves, chopped
- 2 medium tomatoes, seeded and chopped
- 1 medium cucumber, halved lengthwise and sliced
- 4 radishes, thinly sliced
- 3 green onions, thinly sliced
- 2 tbsp (30 ml) pomegranate molasses
- 3 tbsp (45 ml) extra-virgin olive oil (for dressing)
- 2 tbsp (30 ml) lemon juice (for dressing)
- 1 tsp (2 g) sumac
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 pita breads, torn and toasted or fried until crisp
- Optional: 1/4 cup (40 g) pomegranate arils for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine 2 tbsp (30 ml) olive oil, 1 tbsp (15 ml) lemon juice, minced garlic, Aleppo pepper and cumin in a bowl; add the chicken thighs and coat. Marinate at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan to medium-high. Grill the marinated chicken 5–7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Let rest 5 minutes, then slice into strips.
3. While chicken cooks, whisk together 3 tbsp (45 ml) olive oil, 2 tbsp (30 ml) lemon juice, pomegranate molasses, sumac, salt and pepper to make the dressing.
4. In a large bowl, combine romaine, parsley, mint, tomatoes, cucumber, radishes and green onions. Tear the toasted pita into bite-sized pieces and add to the bowl.
5. Pour dressing over the salad and toss gently to combine just before serving so the pita remains crunchy. Top with sliced grilled chicken and scatter pomegranate arils if using.

1. Combine 2 tbsp olive oil, 1 tbsp lemon juice, minced garlic, Aleppo pepper and cumin in a bowl; add the chicken thighs and coat. Marinate at least 30 minutes or up to overnight in the refrigerator.
2. Preheat a grill or grill pan to medium-high. Grill the marinated chicken 5–7 minutes per side, or until an internal temperature of 165°F (74°C) is reached. Let rest 5 minutes, then slice into strips.
3. While chicken cooks, whisk together 3 tbsp olive oil, 2 tbsp lemon juice, pomegranate molasses, sumac, salt and pepper to make the dressing.
4. In a large bowl, combine romaine, parsley, mint, tomatoes, cucumber, radishes and green onions. Tear the toasted pita into bite-sized pieces and add to the bowl.
5. Pour dressing over the salad and toss gently to combine just before serving so the pita remains crunchy. Top with sliced grilled chicken and scatter pomegranate arils if using.