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Sumac chicken with persian tomato salad
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Succulent Middle Eastern chicken paired with fresh salad, creamy hummus, and fluffy Lebanese bread.
Ingredients:
  • Hummus, to serve
  • 2 garlic cloves, crushed
  • 2 tsp sumac (see note)
  • 2 tsp chopped thyme
  • Zest and juice of 1 lemon
  • 80ml olive oil
  • 40.00 ml pomegranate molasses (see note)
  • 4 Free Range Chicken Breasts
  • 6 vine-ripened tomatoes
  • 1 telegraph cucumber, peeled
  • 1 red onion, thinly sliced
  • 1 long red chilli, seeds removed, thinly sliced lengthways
  • 250.00 ml fresh mint
  • 250.00 ml fresh flat-leaf parsley
  • 50g pistachio
  • Lebanese bread, to serve
Instructions:
  • In a shallow dish, mix garlic, sumac, thyme, lemon zest, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 tablespoon molasses, salt, and pepper. Add chicken and coat evenly. Let marinate while you make the salad.
  • In a small bowl, mix the remaining juice, oil, and molasses. Season with salt and pepper, then whisk until combined. Deseed the tomatoes and cucumber, then cut them into 2cm cubes. In a large bowl, combine the tomatoes, cucumber, onion, chili, herbs, and nuts. Toss everything together and set both bowls aside.
  • Preheat a barbecue or chargrill pan to a sizzling medium-high heat. Grill the chicken for 3-4 minutes on each side until perfectly cooked. Let the chicken rest as you coat the salad in the savory dressing. Slice the chicken and plate alongside the salad, hummus, and bread for a delightful meal.

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