Aleppo Chicken Stack Recipe
Blackened chicken thigh, fresh mozzarella, roasted cherry tomato, fresh basil, basil pesto, crushed Aleppo pepper, lemon zaatar aioli on ciabatta
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Ingredients
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Chicken
Stack Assembly
Lemon Zaatar Aioli
Method
Chicken Preparation
- 1
Season the Chicken
In a bowl, mix olive oil, Aleppo pepper, salt, and black pepper. Coat the chicken thighs in the mixture, ensuring they are well-seasoned.
- 2
Cook the Chicken
Heat a skillet over medium-high heat. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, or until cooked through and blackened. Remove from heat and let rest.
Roasting Tomatoes
- 3
Roast the Cherry Tomatoes
Preheat the oven to 400°F (200°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes until soft and slightly caramelized.
Aioli Preparation
- 4
Make the Lemon Zaatar Aioli
In a mixing bowl, combine mayonnaise, lemon juice, za'atar spice, and minced garlic. Mix well until smooth. Adjust seasoning to taste.
Stack Assembly
- 5
Assemble the Stack
Slice the ciabatta rolls in half. On the bottom half of each roll, spread a tablespoon of basil pesto. Add a blackened chicken thigh, topped with slices of fresh mozzarella, roasted cherry tomatoes, and fresh basil leaves. Drizzle with lemon za'atar aioli before placing the top half of the roll.
