This Middle Eastern Chowder leans on pomegranate and mint to do the heavy lifting. We smoke the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint 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. Cook low with a little smoke until burnished and infused, resting before slicing.
Stir in the za'atar and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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