Nutritious Sumac Chicken

Nutrition per serve

Ingredients

• 1clove garlic
• 1pcs zucchini
• 1bunch parsley
• 5g ground sumac
• 300g free-range chicken thigh fillets
• 60g burghul
• 250g cherry tomatoes
• 50g baby spinach leaves
• 30g pitted kalamata olives
• 10g dukkah
• 1pcs olive oil
• 100ml boiling water
• 3ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Quarter the zucchini lengthwise and thickly slice. Coarsely chop the parsley leaves, discarding the stems.
2. Step 2 — Prep chicken
   Put the sumac and a drizzle of olive oil in a large bowl. Add the chicken, season with salt and pepper and turn to coat.
3. Step 3 — Chargrill chicken
   Heat a chargrill pan over high heat until hot. Reduce the heat to medium-high and cook the chicken for 5-6 mins each side until cooked through. Remove from the pan and rest for 2 mins.
4. Step 4 — Soak burghul
   While the chicken is cooking, put the burghul in a heatproof bowl, pour in 100ml boiling water, add ½ tsp extra virgin olive oil, season with salt and pepper and stir to combine. Stand, covered with a plate, for 10 mins or until the water is absorbed.
5. Step 5 — Cook vegetables
   Meanwhile, heat a drizzle of olive oil in a medium frypan over high heat. Cook the garlic and zucchini, stirring, for 2 mins or until lightly browned. Add the tomatoes and cook, stirring, for 1-2 mins until heated through. Remove from the heat.
6. Step 6 — Slice chicken and serve
   Add the spinach, olives, parsley, zucchini, tomatoes and half the dukkah to the burghul and toss to combine. Taste, then season with salt and pepper. Slice the chicken. Divide the burghul salad and chicken among plates and drizzle with any resting juices. Scatter with the remaining dukkah and drizzle with a little extra virgin olive oil to serve.

Allergens

Gluten, Wheat, Almond, Sesame