|Photo: Sumac chicken with persian tomato salad recipe|
This Middle Eastern inspired chicken dinner is delicious served with salad, hummus and warm Lebanese bread.
2 garlic cloves, crushed
2 tsp sumac (see note)
2 tsp chopped thyme
Grated zest and juice of 1 lemon
1/3 cup (80ml) olive oil
2 tbs pomegranate molasses (see note)
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
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.
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.
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. Notes
Pomegranate molasses and sumac are available from Middle Eastern food shops.
delicious. – February 2009 , Page 86
Recipe by Valli Little
Photography by Mark Roper