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1
In a blender, combine the olive oil, cilantro, lemon juice, garlic, cumin, sumac, coriander and cayenne; puree until smooth.
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2
Pour the marinade into a large resealable plastic bag.
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3
Add the chicken, seal the bag and turn to coat.
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4
Refrigerate for at least 4 hours, or overnight.
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5
Light a grill or preheat a grill pan.
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6
Remove the chicken from the marinade; reserve the marinade.
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7
Grill the thighs over a medium-hot fire, turning occasionally and brushing with the marinade until browned and cooked through, about 18 minutes.
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8
Transfer to a plate.
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9
Preheat the oven to 300.
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10
Bake the pitas directly on the rack for 10 minutes, or until dry and crisp but not browned.
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11
Let cool, then break into 1-inch pieces.
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12
In a bowl, whisk the lemon juice with the vinegar and mustard.
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13
Slowly whisk in the canola and olive oils until emulsified.
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14
Season with salt and pepper.
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15
In a large bowl, toss the lettuce, tomatoes, cucumber, parsley, purslane, mint and sumac with 1/2 cup of the dressing.
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16
Add the pita pieces and toss; add more dressing if necessary.
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17
Season with salt and pepper.
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18
Transfer the salad to a platter, top with the chicken and pass the remaining dressing separately.
