Citrus-Griddled Chicken with Hummus and Pitta

cook 20 mins
  • 2 teaspoons ground sumac (optional)
  • handful of thyme leaves, finely chopped
  • finely grated rind and juice of 1 lemon
  • 1 1/2 tablespoons olive oil
  • 4 boneless, skinless chicken thighs
  • 4 pitta breads
  • salt and pepper
  • rocket leaves
  • ready-made hummus
  • Mix the sumac, thyme and grated lemon rind with the olive oil. Season to taste, then rub all over the chicken and set aside for 5 minutes.
  • Heat a griddle pan until smoking hot. Cook the pitta breads for 1–2 minutes on each side until lightly browned, then set aside.
  • Cook the chicken thighs for 4–5 minutes on each side until lightly charred and cooked through. Squeeze a little lemon juice over the rocket and divide between serving plates. Cut the chicken into pieces and arrange on the plates with a spoonful of hummus and the pitta breads, torn into strips.
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