Farouj, Fattoush and Batata Harra

Zubereitung

1. 01
   Schritt 1Marinate the chicken30 min

   Mix the garlic, olive oil, lemon juice, smoked paprika, cumin, seven spices, mixed herbs, black pepper and salt together and rub generously all over the chicken. Leave to marinate for at least 30 minutes, or overnight if you have the time.

   Hinweis

   Overnight marinating is an option if you have the time.

   ganzes HähnchenKnoblauch3 Zehe von 4 ZeheOlivenöl3 EL von 6 ELZitronegeräuchertes PaprikapulverKreuzkümmelGewürzegetrocknete Kräuterschwarzer PfefferSalz
2. 02
   Schritt 2Air fry the chicken40 min

   Air fry at 190°C for 35-45 minutes until cooked through with crispy golden skin.

   ganzes Hähnchen
3. 03
   Schritt 3Boil the potatoes

   Boil the potatoes in salted water until just tender, then drain.

   KartoffelSalz
4. 04
   Schritt 4Steam the potatoes dry10 min

   Allow the drained potatoes to steam dry for 10 minutes.

   Kartoffel
5. 05
   Schritt 5Roast the potatoes27m 30s

   Toss the potatoes with olive oil, salt and pepper and roast at 200°C for 25-30 minutes until golden and crispy.

   KartoffelOlivenölSalzschwarzer Pfeffer
6. 06
   Schritt 6Toss potatoes with garlic

   While still hot, toss the potatoes with the garlic and parsley.

   KartoffelKnoblauchPetersilie
7. 07
   Schritt 7Whisk the dressing

   Whisk the dressing ingredients together: olive oil, lemon juice, pomegranate molasses, garlic, sumac, salt and pepper.

   Olivenöl3 EL von 6 ELZitronensaftGranatapfelmelasseKnoblauch1 Zehe von 4 ZeheSumachSalzschwarzer Pfeffer
8. 08
   Schritt 8Toss the fattoush salad

   Toss the romaine lettuce, tomatoes, cucumber, radishes, parsley, mint and rosemary with the dressing just before serving. Toss well.

   RomanasalatTomateGurkeRadieschenPetersilieMinzeRosmarin
9. 09
   Schritt 9Serve with bread and toum

   Serve everything with Arabic bread and plenty of toum on the side.

   Pita-BrotToum