Leaf-to-Stem Zhoug
By OcadoLife
Published on 22 August 2022
This Leaf-to-Stem Zhoug recipe is climate change activist and award-winning chef Tom Hunt’s version of afresh, green and spicy Middle Eastern sauce. Served here with chicken and griddled veg, scattered with fresh coriander, it’s also great matched with fish or eggs –anything goes. For a milder version, dial back the chillies or serve with a dollop of yoghurt.Time and servings
10 minsTotal time
8Servings
10 minsCooking time
Ingredients
- 100 g of coriander, stalks and leaves roughly chopped, plus a handful of leaves, to garnish
- 4 tbsp of olive oil, plus extra for frying the chicken, if using
- 2 green chillies
- 1 clove of large garlic, peeled
- 1 ground cumin or cumin seeds
- 0.5 tsp of ground turmeric
- 0.5 tsp of ground coriander
- 1 pinch of ground cardamom (optional)
- 1 pinch of ground cloves (optional)
- 8 skin-on chicken thighs, bone removed (optional)
Method
Step 1
Put the chopped coriander in a blender with 3tbsp oil and the chillies, garlic and spices. Whizz until finely chopped and well combined, adding a little more oil to loosen if needed; season to taste.Step 2
To serve with crispy chicken, heat a glug of olive oil in a large frying pan over a medium heat. Season the thighs well, then place skin-side down in the pan. Place a weight, such as a heavy pan or foil-wrapped brick, on top (for fast, evenly cooked chicken with golden skin) and cook for 8 mins, reducing the temperature if the oil starts to smoke. Turn the chicken over, replace the weight and cook for 3 mins more, or until cooked through. Remove the chicken to a plate and leave to rest for 5 mins.Step 3
Serve the chicken with griddled veg and drizzle generously with zhoug. Garnish with a handful of coriander leaves. Keep leftover zhoug chilled; eat within 5 days.