The finished recipe. Chicken Thigh FattoushIngredients 1 to 6. 170 g Chicken thigh, skinless and boneless (Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 1 pitta, about 60 g Wholemeal pitta (Torn small and baked until it snaps. Soft pitta goes soggy in a minute.). 100 g Cucumber. 120 g Tomato. 50 g Radishes. 80 g Little gem lettuceIngredients 7 to 12. 10 g Olive oil. Juice of half a lemon Lemon juice. Two teaspoons, split between chicken and dressing Za'atar. A handful Fresh mint. A handful Fresh parsley. To taste SaltStep 1. Tear the pitta into bite-sized pieces, spread them on a tray and bake at 200°C for eight minutes until crisp right through.Step 2. Rub the thighs with half the za'atar and some salt and fry them in a dry pan over medium heat for six minutes a side, until the juices run clear. Rest and slice.Step 3. Chop the cucumber, tomato and radish into chunks and tear the lettuce and herbs.Step 4. Whisk the oil, lemon, the rest of the za'atar and a pinch of salt. Toss the vegetables and herbs in it, add the pitta at the last moment, and lay the chicken over.
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