Spicy Sumac Chicken with Spinach & Pomegranate Salad

May 4, 2017

Sumac has a fantastically tangy taste which you are going to love! It's very different to other more intense Middle Eastern spices and it works really well with vibrant summer dishes, so we are discovering it at just the right time! I love to experiment with spices and this recipe is fiery to reflect the colours I am using. Along with the sumac I've added cayenne pepper and dried chilli flakes to create a textured marinade to smother on the chicken legs. I've used legs because, personally, I think them to be the tastiest part of a chicken and they are great for portions. I've chosen a cooling spinach and pomegranate salad to accompany the chicken, lots of finely chopped vegetables to cleanse the palate. You're going to need it, this is HOT!

Serves 2

 

Ingredients for the chicken

2 chicken legs

4 tsp sumac

2 tsp cayenne pepper

1 tsp dried chilli flakes

2 tsp dried coriander

3 tsp olive oil 

Squeeze of lemon

Pinch of salt

 

Ingredients for the salad

100g spinach

2 tomatoes

Half a cucumber

Half an avocado

2 spring onions

1 pomegranate, deseeded

Juice of half a lemon

Olive oil

Salt & pepper

 

Instructions

Preheat the oven to 180C fan. 

 

Combine all the ingredients for the chicken, excluding the legs, in a bowl. Stir until you have a thick paste. Place the chicken thighs on a baking tray and cover with the mixture. Pop the tray in the oven for 40-45 minutes, basting with the juices halfway through.

 

When the chicken is close to being done you can prepare the salad. Chop the vegetables into small pieces and combine in a serving bowl. Drizzle over olive oil, add the lemon juice and season well. Lightly toss the salad until all the ingredients are coated in the dressing. 

 

Serve the chicken with the salad, and make sure to drizzle over the pan juices for extra flavour!

 

 

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