Za’atar Chicken with Chopped Salad

Recipe serves 4

Ingredients:

For the salad:

- 2 heads baby gem lettuce, chopped

- 1 cucumber, diced

- 1 pack cherry tomatoes, quartered

- Juice of 1/4 of a lemon

- 1 tbsp olive oil

- 1 tin chickpeas, drained and rinsed

- Seeds from 1 pomegranate

- 50g feta, cubed

For the chicken:

- 8 chicken thighs

- 4 tbsp za’atar

- 5 tbsp pomegranate molasses

To serve:

- 1 tub tzatziki

- Lemon wedges

- Parsley, roughly chopped

Instructions:

- Place your diced cherry tomatoes and cucumbers in a colander and salt generously. Let drain while you prepare the rest of your ingredients, for about 10-15 minutes. Combine with the rest of the salad ingredients and season with salt and pepper to taste. Add more lemon juice if necessary.

- Marinate your chicken thighs with the za’atar, pomegranate molasses, salt and pepper. Drizzle with olive oil and roast in a 200C preheated oven for 40 minutes or until the skin is golden brown and crispy.

- Serve the chicken on top of the salad with tzatziki, parsley and a squeeze of lemon.