Gobble

Baharat-Seasoned Chicken with Tzatziki Salad

A quick dish balancing crisp veggies, bright flavors, and warm spices, with seared Middle Eastern-style chicken thighs and a refreshing tzatziki salad.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Pat the chicken dry for a better spice crust. Add a little extra olive oil to keep the kale from sticking. Always let the cooked chicken rest before slicing for juicier meat.

Ingredients

2 whole Boneless Skinless Chicken Thighs
4 oz Grape Tomatoes
1 whole Cucumber
0.25 whole Red Onion
0.25 cup Mint Leaves
3 oz Shredded Kale
2 clove Garlic Cloves
3 tbsp Tzatziki
2 tsp Baharat-Sumac Blend
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

Nonstick saute pan with a lid
Kitchen knife
Cutting board
Salad bowl
Kitchen tongs
Cooking spoon
Paper towels

Click anywhere to see instructions →

Gobble

Baharat-Seasoned Chicken with Tzatziki Salad

A quick dish balancing crisp veggies, bright flavors, and warm spices, with seared Middle Eastern-style chicken thighs and a refreshing tzatziki salad.

⏱️ 30 min 🍽️ 2 servings

Cooking Tips

Pat the chicken dry for a better spice crust. Add a little extra olive oil to keep the kale from sticking. Always let the cooked chicken rest before slicing for juicier meat.

Ingredients

2 whole Boneless Skinless Chicken Thighs
4 oz Grape Tomatoes
1 whole Cucumber
0.25 whole Red Onion
0.25 cup Mint Leaves
3 oz Shredded Kale
2 clove Garlic Cloves
3 tbsp Tzatziki
2 tsp Baharat-Sumac Blend
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

Nonstick saute pan with a lid Kitchen knife Cutting board Salad bowl Kitchen tongs Cooking spoon Paper towels

Mise en Place

Prepare Vegetables and Herbs

Cut the grape tomatoes in half. Peel the cucumber if desired, cut in half lengthwise, then slice crosswise into ¼-inch-thick half-moons. Trim the ends and peel the red onion, then cut in half lengthwise and thinly slice. Thinly slice the garlic cloves. Roughly chop the mint leaves.

Prepare Chicken

Place the boneless skinless chicken thighs onto paper towels and pat dry. Season both sides with salt, pepper, and the baharat-sumac blend.

Gather and Set Up Cooking and Mixing Equipment

Get out a nonstick saute pan with lid (12 inches), kitchen knife & cutting board, salad bowl, kitchen tongs, cooking spoon, paper towels, salt & pepper, and cooking oil.

Cooking Steps

Prepare the vegetables and herbs

Cut the grape tomatoes in half. Peel the cucumber if desired. Cut in half lengthwise, then slice crosswise into 1/4-inch-thick half-moons. Trim the red onion ends and peel away any papery outer layers. Cut in half lengthwise, then thinly slice. Thinly slice the garlic cloves. Roughly chop the mint leaves.

Prepare and cook the chicken

Place the boneless skinless chicken thighs onto paper towels and pat dry. Season on both sides with salt, pepper, and the baharat-sumac blend. Heat 1-2 tbsp. of cooking oil in a nonstick saute pan over medium heat. When the oil is hot, carefully add the chicken and cook for 4-5 min. Flip and cook for 4-6 more min. Transfer to the cutting board to rest for 3 min before slicing.

Saute the kale

Add 1 tbsp. of cooking oil to the pan if dry. When the oil is hot, carefully add the garlic. Cook for 30 sec, or until fragrant. Add the shredded kale and 1/4 cup of water. Cover the pan and cook for 2-3 min, or until the kale is wilted. Turn off the heat. Season to taste with salt and pepper.

Make the cucumber salad

While the kale is cooking, in a salad bowl, toss the tomatoes, cucumber, and onion with the tzatziki and half of the mint. Season to taste with salt and pepper.

Plate and serve

Transfer the cucumber salad and sauteed kale to serving plates. Top the kale with the sliced chicken and garnish the salad with the remaining mint as desired.

← Click anywhere to see ingredients