Attike With Chicken Recipe

Toast semolina (optional)

Place a large dry skillet over medium heat. Add the 2 cups of fine semolina and toast, stirring constantly, 3–4 minutes until lightly fragrant and a touch golden. This step deepens flavor but can be skipped if your semolina is pre-toasted.

Bring 2 cups water to a gentle boil in a kettle or saucepan with 1 tsp salt and 2 tbs olive oil.

Place the semolina in a large bowl. Pour the hot salted water and oil over the semolina in a steady stream while stirring with a fork or wooden spoon. Stir quickly to moisten all grains. Cover the bowl with a clean towel or lid and let sit, undisturbed, 5–8 minutes so the semolina absorbs the water and softens.

After resting, fluff the attike with a fork to separate grains. If it feels clumpy, use your fingers to break up lumps; if too dry add 1–2 tbs warm water and fluff again. Keep covered and warm until serving.

Slice the chicken into 1/2–3/4-inch strips or bite-sized pieces. Mince 3 garlic cloves.

In a bowl, combine 1 tbs olive oil, minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1 tsp ground black pepper, 1 tsp salt, and 1 tbs lemon juice. Mix to form a marinade.

Add the sliced chicken to the marinade, toss to coat thoroughly, and let sit 15–30 minutes at room temperature (or refrigerate up to 2 hours).

Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of oil if the pan is not nonstick. Add the marinated chicken in a single layer and cook undisturbed 3–4 minutes until browned on the bottom.

Flip or stir the chicken and continue cooking 3–5 minutes until cooked through (internal temperature 165°F / 74°C) and juices run clear. Remove from pan and let rest 3 minutes, then slice further if needed.

While chicken is marinating or cooking, prepare vegetables: thinly slice 1/2 cup red onion, halve or quarter 1 cup cherry tomatoes, dice 1/2 cup cucumber, and finely chop 1/4 cup fresh parsley and optional 2 tbs fresh mint.

In a small bowl, combine 1 tbs extra virgin olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Toss the onion, tomatoes, cucumber, parsley and mint with the dressing. Set aside to let flavors meld briefly.

Taste and adjust seasoning if needed. If onion is sharp, soak the sliced onion in cold water 5 minutes and drain before tossing.

Whisk together 1/2 cup plain yogurt, 1 minced garlic clove, 1 tsp lemon juice and 1/4 tsp salt. Chill until ready to serve. This adds cooling tang to the dish.

Fluff the attike one more time and spread a generous portion on each serving plate, making a shallow bed in the center.

Top the attike with a portion of the cooked chicken, spoon the dressed vegetables alongside or over the top, and drizzle optional yogurt sauce if using.

Garnish with an extra sprinkle of chopped parsley, a drizzle of olive oil and a lemon wedge. Serve warm.