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Fattoush with sumac chicken
Fattoush with sumac chicken
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Middle Eastern chicken salad with crunchy toasted Lebanese bread.
Ingredients:
  • 40.00 ml sumac
  • 1 wholemeal Lebanese bread
  • 2 chicken breast fillets
  • 4 radishes, trimmed, thinly sliced
  • 3 tomatoes, cut into wedges
  • 2 lebanese cucumbers, halved lengthways, thinly sliced diagonally
  • 1 red onion, halved, cut into thin wedges
  • 1 large red capsicum, seeded, coarsely chopped
  • 250.00 ml loosely packed fresh mint leaves
  • 250.00 ml loosely packed fresh continental parsley leaves
  • 42.00 gm fresh lemon juice
  • 36.40 gm extra virgin olive oil
Instructions:
  • Preheat your oven to 200C. Mix garlic, olive oil, and sumac in a bowl. Brush both sides of the bread with half of the oil mixture. Then, place the bread on a baking tray.
  • Bake for 10 minutes or until beautifully crisp and golden, then allow to cool.
  • Next, generously coat both sides of the chicken with the flavorful oil mixture. Then, preheat a large frying pan over medium heat.
  • Sear the chicken for 4-5 minutes per side until fully cooked. Place it on a plate and let it rest for 5 minutes before serving.
  • In a spacious bowl, mix the radish, tomato, cucumber, onion, capsicum, mint, and parsley. Tear the bread into pieces and thinly slice the chicken.
  • Combine the bread and chicken with the tomato mixture by gently tossing. In a jug, whisk together the lemon juice and extra-virgin olive oil. Serve the fattoush by pouring the dressing over it.

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