Middle Eastern · lunch
Zaatar Herb Chicken Flatbread
Chicken Manakish Zaatar
Levantine zaatar-and-olive-oil flatbread topped with seared sumac chicken, sliced tomato, and a fresh herb-onion salad, baked golden and crisp.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
620Calories
38gProtein
28gFat
52gCarbs
4gSugar
3gFiber
780mgSodium
105mgChol
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Instructions
1
Prep
Toss 400g chicken thighs with 2 tsp sumac, 1 tsp cumin, 0.5 tsp Aleppo pepper, grated garlic, 20ml olive oil, and 1 tsp salt; rest 5 minutes. Whisk 4 tbsp zaatar with 40ml olive oil and a pinch of salt into a paste. Slice 2 tomatoes thinly and 60g red onion very thinly. Chop parsley and mint. Divide dough in half and stretch each into a 22cm round, 5mm thick, on floured surface.
2
Bake 1
Heat oven to 230°C with a tray inside. Spread half the zaatar paste over each dough round leaving a 1cm border. Place each on baking parchment. Heat a wide skillet over medium-high 1 minute.
3
Sear
Add 400g chicken to hot skillet, sear 5 minutes turning once, until deeply caramelised and just cooked through. Scatter evenly over both zaatar bases, layer tomato and red onion across each evenly.
4
Bake 2
Slide both parchment sheets onto the hot oven tray. Bake 10 to 12 minutes until dough edges are deeply golden and crisp underneath.
5
Finish and plate
Lift each to a board, scatter parsley and mint, drizzle lemon juice, dust with sumac, slice each into 4 wedges. Serve with lemon wedge alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) boneless chicken thigh
- 2 garlic cloves
- 20ml (1 tbsp + 1 tsp) extra-virgin olive oil
- 1 tsp fine sea salt
- 2 tsp sumac
- 1 tsp ground cumin
- 0.5 tsp Aleppo pepper
- 360g (12.7 oz) flatbread dough ball
- plain flour
- 40ml (2 tbsp + 2 tsp) extra-virgin olive oil
- 4 tbsp zaatar spice mix
- 240g (8.5 oz) medium tomatoes
- 60g (2.1 oz) red onion
- 20g (small handful) flat-leaf parsley
- 10g (small handful) fresh mint
- 10ml (2 tsp) lemon juice
- 1 pinch sumac
- 2 lemon wedges