Lebanese Fattoush Salad & One Skillet Chicken with Rice

Lebanese Fattoush Salad

Ingredients

Salad

  • 1 large head romaine lettuce chopped

  • 1 large tomato diced

  • 2-3  cucumbers quartered

  • ½ large green pepper chopped

  • 5 radishes diced

  • 3 green onions sliced

  • ¼ cup fresh chopped parsley

Dressing

  • 3 tbs olive oil

  • 3 tbs lemon juice

  • 3 garlic cloves pressed or grated

  • 1 tsp sumac

  • 1 tsp molasses 

  • ½ tsp mint

  • ½ tsp salt

  • freshly cracked black pepper to taste

Fried Pita Bread

  • 1 large double ply pita bread cut into triangles

  • 3 tbs olive oil

  • Salt and pepper to taste

Instructions

  1. Make the Dressing: Whisk together the lemon juice, garlic, sumac, pomegranate molasses, dried mint, salt and pepper. Slowly stream in olive oil, whisking continuously until emulsified. Set aside.

  2. Fry the Pita Bread: In a large skillet, heat olive oil on medium heat. Add the pita bread and season with salt and pepper. Cook stirring frequently until the pita break becomes crispy and golden in color, about 6-8 minutes. Set aside.

  3. Place the lettuce, tomatoes, cucumbers, green peppers, radishes, green onions and parsley in a large serving bowl. Pour the dressing on top and toss to combine.

  4. Add the fried pita bread to the salad immediately before serving.

*In flyer November 3 - 9, 2024
Recipe and photo credit: Feel Good Foodie

One Skillet Chicken & Rice

Ingredients

  • 8 chicken drumsticks

  • 2 tbs Cajun seasoning

  • 3 tbs yogurt

  • 1 tbs olive oil

  • 1 tbs unsalted butter

  • 1 red onion, finely chopped

  • 6 garlic cloves, minced

  • 1 large red bell pepper, chopped

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp sweet paprika

  • 1 tsp dried oregano

  • ½ tsp chili flakes

  • 2 tbsp tomato paste

  • 1 cup white rice

  • 3.5 cups chicken broth

Instructions

  1. In a big bowl, combine Cajun seasoning with yogurt. Add drumsticks and massage the chicken with the yogurt mixture. Set aside.

  2. In the meantime, deseed and chop the bell pepper, finely chop the red onion and mince the garlic.

  3. Heat oil and butter in a large ovenproof skillet or pot over medium. Add drumsticks and cook 5 minutes per side, until golden brown. Remove from skillet onto a clean plate.

  4. Add onion, garlic and pepper, cook for 5 minutes. Add salt, pepper, paprika, oregano and chili flakes. Stir in tomato paste, then add rice and stir until incorporated.

  5. Pour in chicken broth and bring to a boil. Reduce heat to the lowest, cover and simmer for 8 minutes or until most of the liquid is absorbed by the rice. Add more broth if needed.

  6. In the meantime, preheat the oven to 400°F/200°C.

  7. Nestle chicken drumsticks into the rice, cover and simmer for 5 minutes.

  8. Remove the lid, transfer the skillet to the oven and bake, uncovered, until the chicken is cooked through. Enjoy!

*In flyer November 3 - 9, 2024
Recipe and photo credit: Serving Dumplings

Annah Kassen