Sumac is ground from bright red berries, is very versatile and widely used in Middle Eastern and Mediterranean cooking. It has a slight lemony, sour tang and adds a glorious colour to any dish. It pairs especially well with vegetables, chicken and lamb.
Although I found this recipe in a recent Sainsburys magazine, I have used a version of this marinade for a long while as it imparts such a lovely flavour to the chicken. My butcher sells packs of thinly sliced chicken breast fillets which are perfect for this dish.
I like to serve the chicken with a tomato salsa and a green salad, adding some sweet potato ‘chips’ if anyone is extra hungry.
150g natural yoghurt
1 garlic clove, finely grated
1 teaspoon sumac
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chilli flakes
½ teaspoon sea salt
650g skinless chicken breast fillets
Mix all the marinade ingredients together in a large bowl.
Cut the chicken into strips and stir them into the marinade making sure they are completely coated. Leave for at least 30 minutes, or preferably overnight.
Heat 1 tablespoon of olive oil in a large fry pan and cook the chicken (in batches) for three to four minutes on each side until cooked through.
Serve with a tomato salsa, green salad leaves and sweet potato wedges if extra hungry.
I made my tomato salsa with chopped baby tomatoes, diced cucumber, diced avocado, sliced spring onions tossed in extra-virgin olive oil and lemon juice.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.