Sumac Chicken With Fregola, Fennel & Feta Iceberg Cups - Cuisine Magazine - From New Zealand to the
Fregola is often compared to Israeli couscous and although it is not a grain it does fall somewhere in between a grain and a pasta. Like any grain or pasta, the
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Ingredients
- SUMAC CHICKEN THIGHS
- ¼ cup olive oil
- juice of 1 lemon
- 2 teaspoons sumac
- 6 large cloves garlic, grated or crushed
- 1 teaspoon chilli flakes
- 1 teaspoon black pepper
- 1 teaspoon Maldon sea salt
- 5 tablespoons roughly chopped fresh thyme
- 8 skinless, boneless chicken thighs
- FREGOLA, FENNEL & FETA SALAD
- ⅔ cup fregola
- olive oil
- 2 small bulbs Florence fennel, shaved
- 2 green chillies, finely sliced (optional)
- 1 bunch spring onions, finely sliced
- 1 loose cup (about 80g) fresh dill, roughly chopped
- zest of 1 lemon
- 100g feta, crumbled
- 1 iceberg lettuce
- lemon wedges, to serve
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