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457 N. Algiers St., Murphys, CA  95247       Store : 209-728-8225    Fax : 209-728-8366         Email : patty@thespicetin.com

Aleppo Chicken Salad

Ingredients

 •6 garlic cloves, crushed 

•2 teaspoons kosher salt plus more 

•1 tablespoon Aleppo Pepper 

•4 tablespoons red wine vinegar, divided 

•4 tablespoons plus 1/2 cup olive oil, divided 

•2 teaspoons dried Greek Oregano + 1 additional teaspoon for dressing 

•Freshly ground black pepper 

•1 3 1/2–4-pound chicken, cut into quarters or chicken thighs 

•2 6-inch pita breads, split 

•1 1/2 teaspoons zaatar 

•1/2 cup chopped fresh flat-leaf parsley 

•3 tablespoons fresh lemon juice 

•4 cups baby lettuce leaves, or 1 head of Bibb lettuce, leaves torn 

•1/2 cup fresh mint leaves 

•1/4 cup fresh cilantro leaves with tender stems 

Preparation:

1. Using a large knife, chop 4 garlic cloves; sprinkle with 2 teaspoons kosher salt and mash to a paste using the side of the knife blade. Transfer to a small bowl and whisk in Aleppo pepper, 3 tablespoons vinegar, 2 tablespoons oil, and 2 teaspoons oregano; season marinade with black pepper. Place chicken in a resealable plastic bag; add marinade, seal bag, and turn to coat. Chill at least 2 hours or up to 12 hours. 

2.  Place a rack in middle of oven and preheat to 400°. Remove chicken pieces from marinade, season with salt and pepper, and place on a wire rack set inside a large rimmed baking sheet. Roast until golden brown and cooked through and an instant-read thermometer registers 165° when inserted in the thickest part of thigh, 30–40 minutes. Let stand until cool enough to handle. 

3.  Meanwhile, place pita bread halves, cut side up, on another large rimmed baking sheet. Drizzle with 2 tablespoons oil, sprinkle with za'atar, and season with salt. Bake until browned and crisp, 5–8 minutes. Let cool; break into bite-size pieces. 

4.  Pull chicken meat from bones and cut into bite-size pieces; discard skin and bones. Place meat in a large bowl. Scrape in any juices from baking sheet and toss to combine. 

5.  Combine parsley, lemon juice, and remaining 2 garlic cloves, 1 tablespoon vinegar, and 1 teaspoon oregano in a small bowl. Gradually whisk in remaining 1/2 cup oil; season with salt and pepper. Let vinaigrette stand 30 minutes; discard garlic. 

6.  Add pita chips, lettuce, mint, and cilantro to bowl with chicken; drizzle salad with vinaigrette and toss to coat. 

DO AHEAD: Pita chips and dressing can be made 2 days ahead. Chicken can be roasted and cut into pieces 1 day ahead. Cover and chill chicken and dressing separately. Store pita chips airtight at room temperature.