Name: Shawarma-spiced chicken with pomegranate tabbouleh
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 - 6
Ingredients: 2 tbsp baharat spice; 2 tsp smoked salt; 500 gm chicken thigh fillets, trimmed; 200 gm whole freekeh, soaked overnight in cold water, drained; 1 Lebanese cucumber, seeds removed, cut into 5mm pieces; 1 cup each flat-leaf parsley, coriander and mint leaves, coarsely chopped and loosely packed; 1 small fennel bulb, thinly sliced, fronds reserved; 1 pomegranate, arils removed; Charred pita bread, to serve; Maple dressing; 80 ml (1⁄3 cup) extra-virgin olive oil; 60 ml (¼ cup) lemon juice; 1 tbsp maple syrup; ½ tsp sumac; Cumin labanieh; 1 tbsp extra-virgin olive oil, plus extra for drizzling; 4 garlic cloves, finely grated on a Microplane; ½ cup coriander leaves, finely chopped and loosely packed; 500 gm Greek-style yoghurt; 1 egg; 1 tbsp cornflour, mixed with 1 tbsp water; ½ tsp ground cumin

Ingredients

2 tbsp baharat spice

2 tsp smoked salt

500 gm chicken thigh fillets, trimmed

200 gm whole freekeh, soaked overnight in cold water, drained

1 Lebanese cucumber, seeds removed, cut into 5mm pieces

1 cup each flat-leaf parsley, coriander and mint leaves, coarsely chopped and loosely packed

1 small fennel bulb, thinly sliced, fronds reserved

1 pomegranate, arils removed

Charred pita bread, to serve

Maple dressing

80 ml (1⁄3 cup) extra-virgin olive oil

60 ml (¼ cup) lemon juice

1 tbsp maple syrup

½ tsp sumac

Cumin labanieh

1 tbsp extra-virgin olive oil, plus extra for drizzling

4 garlic cloves, finely grated on a Microplane

½ cup coriander leaves, finely chopped and loosely packed

500 gm Greek-style yoghurt

1 egg

1 tbsp cornflour, mixed with 1 tbsp water

½ tsp ground cumin

Method

1.Combine baharat, smoked salt and drizzle with oil in a bowl. Add chicken and toss to coat; marinate in the fridge for 1 hour.

2.Meanwhile, cook freekeh in a large saucepan of boiling salted water until al dente (25 minutes); drain and cool.

3.For maple dressing, place ingredients in a small bowl, season to taste and whisk to combine.

4.Combine freekeh, cucumber, herbs, fennel and pomegranate arils in a large bowl. Add dressing and set aside for 10 minutes to allow flavours to develop.

5.For labanieh, heat oil in a saucepan over medium heat. Add garlic and coriander; cook, stirring frequently, until aromatic (2-3 minutes). Combine yoghurt, egg, cornflour paste, cumin and 1 tsp sea salt flakes in a large bowl. Add mixture to saucepan and whisk over high heat until it begins to bubble (2 minutes). Reduce heat to low and continue to whisk until sauce thickens (3 minutes); set aside (see note).

6.Heat a lightly greased barbecue or char-grill pan to medium heat. Barbecue chicken, turning occasionally, until cooked and charred (10-12 minutes). Set aside to rest for 5 minutes before slicing.

7.To serve, place chicken, tabbouleh and labanieh on a large platter, and drizzle with extra oil. Serve with charred pita on the side.