Throw out the rule book to midweek cooking and try out creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.
- In a large bowl combine sumac, 1 tablespoon oil, lemon slices and juice, reserving 1 tablespoon, then season. Add chicken, toss to coat, then cover and place in the fridge to marinate for 20 minutes.
- Preheat the oven to 180°C.
- Add 1 1/2 tablespoons oil to a large ovenproof frypan over medium-high heat. Cook chicken for 3 minutes each side until lightly golden, then transfer to oven for 8 minutes until cooked through. Loosely cover with foil, then rest for 2 minutes.
- Meanwhile, melt butter and 2 teaspoons oil in a pan over medium heat. Season bread and cook for 4-5 minutes, turning, until very crisp. Remove from pan and keep warm. Add chickpeas to pan and cook for 1-2 minutes to warm through.
- Slice chicken and toss with chickpeas, bread, parsley, onion and feta. Combine remaining lemon juice, oil and any resting juices. Drizzle over the salad and serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set