Entree: Syria – Coastal Syria – فتوش مع دجاج مشوي ➤ Fattoush ma'a dajaj mashwi (Toasted pita and herb-forward Levantine salad topped with lemony grilled chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless skinless chicken thighs, approx. 6 oz each (170 g each)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) pomegranate molasses
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 1 1/2 tsp (7.5 ml) ground sumac, divided
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 6 cups (1.44 L) (about 6 oz (170 g)) romaine lettuce, chopped
- 2 medium tomatoes, diced (about 8 oz (225 g))
- 1 medium cucumber, seeded and diced (about 6 oz (170 g))
- 6 radishes, thinly sliced (about 3 oz (85 g))
- 3 scallions (green onions), thinly sliced (about 3 oz (85 g))
- 1/2 cup (120 ml) (packed) fresh parsley, chopped (about 11/16 oz (20 g))
- 1/4 cup (60 ml) fresh mint leaves, chopped (about 0.35 oz (10 g))
- 2 large pita breads, torn into pieces and toasted, about 6 oz (170 g) total
- 1/2 tsp (2.5 ml) coarse sumac for garnish
- Salt and pepper to taste

Show original ingredient measurements

- 4 boneless skinless chicken thighs, approx. 6 oz each (170 g each)
- 3 tbsp (45 ml) olive oil, divided
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (15 ml) pomegranate molasses
- 2 cloves garlic, minced (about 6 g)
- 1 1/2 tsp (7.5 ml) ground sumac, divided
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 6 cups (about 6 oz / 170 g) romaine lettuce, chopped
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 1 medium cucumber, seeded and diced (about 6 oz / 170 g)
- 6 radishes, thinly sliced (about 3 oz / 85 g)
- 3 scallions (green onions), thinly sliced (about 3 oz / 85 g)
- 1/2 cup (packed) fresh parsley, chopped (about 20 g)
- 1/4 cup fresh mint leaves, chopped (about 10 g)
- 2 large pita breads, torn into pieces and toasted, about 6 oz (170 g) total
- 1/2 tsp (2.5 ml) coarse sumac for garnish
- Salt and pepper to taste

Instructions

1. Marinate the chicken: in a bowl combine 2 tbsp (30 ml) olive oil, 2 tbsp (30 ml) lemon juice, 1 tbsp (15 ml) pomegranate molasses, 1 clove minced garlic, 1 tsp (5 g) salt, 1/4 tsp (1.25 g) black pepper, and 1 tsp (5 ml) sumac. Add the 4 chicken thighs, coat well, cover and refrigerate 30 minutes to 2 hours.
2. Make the dressing: whisk together the remaining 1 tbsp (15 ml) olive oil, remaining 1/2 tsp (2.5 ml) sumac, remaining 1 clove minced garlic, and a pinch of salt and pepper; set aside.
3. Toast the pita: preheat oven to 375°F (190°C) or heat a skillet. Toss torn pita pieces with a little oil and bake or pan-toast until crisp and golden, about 6–8 minutes. Set aside to cool.
4. Grill the chicken: preheat a grill pan or outdoor grill to medium-high. Grill marinated thighs 4–6 minutes per side until cooked through and internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly.
5. Assemble the salad: in a large bowl combine chopped romaine, diced tomatoes, cucumber, sliced radishes, scallions, parsley, and mint. Drizzle dressing and toss to coat.
6. Finish and serve: add sliced grilled chicken and toasted pita pieces to the salad, toss gently, sprinkle with additional sumac, adjust seasoning, and serve immediately with lemon wedges if desired.