Name: Sumac chicken with herbed couscous
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 4 chicken thigh cutlets, skin on (see tip); 2 teaspoon ground sumac; 600 gram punnet baby heirloom tomatoes, halved; 1 1/2 cup couscous, cooked following packet instructions; 1/2 cup mint leaves, finely chopped, plus extra to serve

Sumac chicken with herbed couscous

This delicious oven-baked chicken recipe features Middle Eastern spice sumac to create a tangy, lemony dish that's served with minty couscous and juicy tomatoes

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Serves 4

Prep

15M

Cook

35M

Total

50M

Ingredients

4 chicken thigh cutlets, skin on (see tip)

2 teaspoon ground sumac

600 gram punnet baby heirloom tomatoes, halved

1 1/2 cup couscous, cooked following packet instructions

1/2 cup mint leaves, finely chopped, plus extra to serve

Method

1.Preheat oven to 220°C. Line an oven tray with baking paper.

2.In a bowl, toss chicken with a little oil and sumac. Season.

3.Heat a nonstick frying pan on medium. Cook chicken skin-side down for 3-4 minutes until crisp. Transfer, skin-side up, to oven tray.

4.Bake for 15-20 minutes until chicken is cooked through. Add tomatoes to tray halfway through cooking. Reserve pan juices.

5.In a bowl, toss couscous with tomatoes, pan juices and mint.

6.Serve chicken on couscous with extra mint and tzatziki, if desired.

You can substitute thigh cutlets with chicken drumsticks.

Note

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Ingredients

Method

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