All Recipes Katren Poultry Recipes with Photos

Sumac Chicken with Persian Tomato Salad

© A delicious. Year
Photo by A delicious. Year – Katren

Sumac Chicken with Persian Tomato Salad

Serves 4

2 garlic cloves, crushed
2 tsp sumac
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 Tbsp pomegranate molasses
4 chicken breast fillets
6 vine-ripened tomatoes
1 telegraph cucumber, peeled
1 red onion, thinly sliced
1 long red chilli, seeds removed, thinly sliced lengthways
1 cup each mint and flat-leaf parsley
1/3 cup (50g) shelled pistachios, chopped
Hummus and Lebanese bread, to serve

1. Combine garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon molasses and salt and pepper in a shallow dish. Add chicken and turn to coat. Set aside to marinate while you prepare the salad.
2. Combine remaining juice, oil and molasses in a small bowl. Season with salt and pepper, then whisk together. Remove seeds from tomatoes and cucumber and cut both into 2cm cubes . Place in a large bowl with onion, chilli, herbs and nuts. Toss to combine. Set both bowls aside.
3. Preheat a barbecue or chargrill pan to medium-high. When hot, add chicken and grill for 3-4 minutes each side until cooked through. Leave chicken to rest while you toss salad with dressing. Slice chicken and serve with salad, hummus and bread.

No votes yet.
Please wait...

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.