Farouj, Fattoush and Batata Harra

Réalisation

1. 01
   Étape 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.

   Note

   Overnight marinating is an option if you have the time.

   poulet entierail3 gousse de 4 goussehuile d'olive3 c.à.s. de 6 c.à.s.citronpaprika fumécumin mouluépicesherbes sèchespoivre noirsel
2. 02
   Étape 2Air fry the chicken40 min

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

   poulet entier
3. 03
   Étape 3Boil the potatoes

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

   pomme de terresel
4. 04
   Étape 4Steam the potatoes dry10 min

   Allow the drained potatoes to steam dry for 10 minutes.

   pomme de terre
5. 05
   Étape 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.

   pomme de terrehuile d'oliveselpoivre noir
6. 06
   Étape 6Toss potatoes with garlic

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

   pomme de terreailpersil
7. 07
   Étape 7Whisk the dressing

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

   huile d'olive3 c.à.s. de 6 c.à.s.jus de citronmélasse de grenadeail1 gousse de 4 goussesumacselpoivre noir
8. 08
   Étape 8Toss the fattoush salad

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

   laitue romainetomateconcombreradispersilmentheromarin
9. 09
   Étape 9Serve with bread and toum

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

   pain pitaToum