Weeknight-friendly Chicken Thigh Tabbouleh with the cumin and coriander we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the cumin and coriander elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the chickpeas and the rest of the cumin and coriander flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A herb-heavy take on Aubergine Salad, built on pomegranate and mint and finished the way we...
Middle Eastern This Middle Eastern Mash leans on za'atar to do the heavy lifting. We char the Lamb for real...
Middle Eastern
Members
Our tested Grilled Tofu Medley: charred, generous, and balanced with tahini and lemon. Serves 8...
Middle Eastern
Members
Our tested Glazed Squash Toast: spiced, generous, and balanced with tahini and lemon. Serves 6...