Chicken sumac with lemon couscous
Sumac has a citrus-like taste and, in the Middle-East, it’s used in any dish that needs a bit of a tangy bite. In this recipe it’s used in a marinade for chicken breast. Served with lemon couscous and some of our pickled chillies and home-made toum garlic sauce, it’s an easy and quick to make dinner. But most importantly, it’s very tasty.
Ingredients
Chicken sumac
Lemon couscous
Instructions
  1. Cut the chicken breast into 1.5 cm (0.5 inch) slices. Mix with the other ingredients and leave to marinade, in the fridge, for about an hour.
  2. Prepare the couscous by dry-roasting it in a pan until it starts to colour. Remove it from the heat and pour into a bowl. Stir the other ingredients into the couscous.
  3. Boil about a litre of water. Add enough of the boiling water to the bowl to just cover the couscous (you might not need all the water). Then cover the bowl and let it sit until the couscous is soft.
  4. Meanwhile remove the chicken from the marinade. Preheat a griddle pan on medium heat. Then cook your chicken until done.
  5. Serve your chicken and couscous with some garlic sauce and pickled chillies.