Photographer: Con Poulos. Stylist: Michele Cranston.
This yoghurt marinated chicken with fresh plum and chickpea salad is a twist on fattoush salad. Serve it platter style with the sweet and tangy plum dressing for an impressive lunch or dinner.
Ingredients
Method
Combine the preserved lemon, garlic, paprika and yoghurt in a shallow bowl. Season with salt and pepper. Add chicken and toss to coat. Refrigerate for 1-2 hours or overnight to marinate.
Meanwhile, heat oil in a large non-stick frying pan over high heat. Working in batches, add one Lebanese bread round and cook for 1 minute each side or until golden and crisp. Set aside to cool on a rack then break bread into shards.
Preheat the same frying pan or a barbecue plate over high heat. Drizzle the chicken pieces with oil. Cook for 4-6 minutes each side, or until charred and cooked through.
PLUM DRESSING In a small blender, combine the plums, pomegranate molasses, vinegar and mustard. Blend until smooth. Add oil and the sugar, pulse to combine. Season with salt and freshly ground black pepper.
To assemble, arrange chickpeas, radish, tomato, cucumber, plums and herbs on a large serving platter. Add half the plum dressing, season with salt and freshly ground pepper. Nestle in half the crispy bread.
How to cook yoghurt marinated chicken
For this yoghurt marinated chicken recipe, you can cook the marinated chicken thighs easily in a frying pan. Or, if you prefer cooking outdoors, a barbecue plate on high heat will also result in beautifully charred pieces.
Does yoghurt tenderise chicken?
Yes, marinating the chicken thighs in this Greek-style yoghurt, preserved lemon, garlic and paprika marinade for at least 1-2 hours, or overnight, will ensure delicious tender meat that’s packed with flavour and juicy when cooked.
How to choose ripe plums for this recipe
A ripe plum will yield when pressed gently. To speed up the ripening process, place plums in a paper bag and store at room temperature, away from direct sunlight. Storing ripe plums in a plastic bag in the crisper drawer will prolong their eating life – they should keep for 3 to 5 days.
