Minty Sumac Chicken
with Roasted Veggies and Cucumber Yoghurt
Tonight, we plan to take your taste buds on an Arabian adventure. We have flavoured the chicken with a balance of garlic, fresh mint and sumac. Sumac is a tart spice that is an essential ingredient in Arabic cooking, where it is used in place of lemon to add bright acidity. Sumac comes from berries that are dried and crushed to form a red powder. Impress your family by using this exotic spice as a replacement for lemon in dressings and dishes.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Parsnip
1
Carrot
1.5
Ground Cumin
1
Mint
2
Garlic Clove
1
Sumac
4
Chicken Thighs
½
Cucumber
(May contain Celery)
1
Greek Style Natural Yoghurt
(Contains Milk)
1
Sugar Snap Peas
Nutritional information
Utensils
Instructions
Preheat your oven to 200 degrees. Remove the tops and bottoms, then peel and cut the parsnip and carrot in half lengthways. Cut into strips about 2cm wide, and then chop into batons about the size of your index finger. Pop on a baking tray and sprinkle over the ground cumin, a pinch of salt and a grind of pepper. Drizzle over a glug of oil, mix together and pop on the middle shelf of your oven for 25 mins.
Meanwhile, pull the mint leaves off their stalks and roughly chop (discard thestalks). Peel and grate the garlic (or use a garlic press if you have one). Put three quarters of your mint in a bowl with the sumac and half your garlic. Mix together, then add the chicken thighs along with a drizzle of oil, a pinch of salt and a grind of pepper. Mix again.
Put a large frying pan on medium-high heat with a drizzle of oil. Once hot, add your chicken and cook for 3 mins on each side until browned, then transfer to a baking tray and pop on the top shelf of your oven for 15-20 mins. Wipe the pan with kitchen paper - we'll use it later for the sugar snap peas! Tip: The chicken is cooked when it is no longer pink in the middle. Once cooked, remove from your oven and leave to the side to rest for a couple of mins.
While your chicken and veggies are cooking, cut the cucumber in half lengthways, remove the seeds with a spoon, slice into strips then chop into 1cm cubes. Pop in a bowl with the remaining mint and the yoghurt. Add a small pinch of salt, a grind of pepper, mix together and leave to the side.
Pop the frying pan you used for your chicken back on medium heat with a drizzle of oil. Add the sugar snap peas along with a pinch of salt and a grind of pepper. Cook for 5 mins until they are slightly browned and charred, then add your remaining garlic and cook for a further minute.
Once your parsnip and carrot is ready, mix together with your sugar snap peas and serve on plates with your minty sumac chicken on top and a dollop of cucumber yoghurt on the side. Enjoy!
