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Greek · Salad
Greek Chicken Thigh Tabbouleh
Weeknight-friendly Chicken Thigh Tabbouleh with the honey and walnut we come back to again and again. Big flavour, short shopping list.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the honey and walnut 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. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the greek yoghurt and the rest of the honey and walnut flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly 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.
Finish with the chopped oregano and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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