As the weather warms up, I want quick and simple food to get on the table. I’m think salad – my husband on the other hand is requesting chicken schnitzel. I’m not the biggest fan of chicken schnitzels as I think that the crumbing process creates a bit of mess and don’t get me started on the mess that frying makes. I hate taking apart my stove top to clean it and the back splash.

But every now and again, I like to make my husband happy and give him chicken schnitzels. And if I am going to make chicken schnitzels, then I am going to go all out and create a beautiful flavoured crumb that works delightfully with this salad.

Simple and yet oh so tasty – and all on the table in around 20 minutes (that’s what I am all about these days).

Oh and as a side note, Mr Moo really enjoyed eating the sweet potato and the pomegranate seeds. I would break the seed so he would be able to get the juice out (and they are small enough so he can’t choke if swallowed whole).

MOROCCAN CHICKEN THIGHS AND SALAD

4 chicken thighs

2 cups of fresh breadcrumbs

1/4 cup of sesame seeds

1 teaspoon of garlic powder

1 teaspoon of rosemary

1 teaspoon of turmeric

1 teaspoon of paprika

1 teaspoon of coriander

1 teaspoon of cumin

1 teaspoon of lemon zest

1 large sweet potato

1 bunch of parsley

1 pomegranate

1/2 a red onion

100 grams of Persian fetta

1 egg

100mls of milk

Rice bran oil (for frying)

salt and pepper

Into a bowl place the fresh breadcrumbs, sesame seeds, lemon zest and all of the spices – mix well. Beat the egg and milk together to form an egg wash and then season the mixture with salt and pepper.

Take your chicken thighs and place on a chopping board. Cover the thighs with some baking paper and then bash out with a rolling pin so that the thigh is even in thickness.

Dredge the thigh in the egg wash and then cover with the crumb mixture. Repeat with remaining thighs.

Place a small amount of rice bran oil in a frying pan and heat. I recommend shallow frying these thighs and then draining on paper towel to remove excess oil.

Meanwhile, dice the sweet potato into roughly 1cm cubes, and add to the frying pan. Turning these occasionally will see them ready at the same time as the chicken schnitzels.

Then all you have to do is roughly chop the parsley, bash out the pomegranate seeds, thinly slice a red onion, and then crumble the fetta to make the salad. Dress the salad with some of the amazing oil that comes with the Persian fetta (doesn’t matter if some of the herbs go into the salad as well).

And you’re done 🙂