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Minty Sumac Chicken

Minty Sumac Chicken

with Roasted Veggies and Cucumber Yoghurt

Recipe Development Team
Recipe Development TeamPublished on November 16, 2016

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.

Allergens:
Milk

The quantities provided above are averages only.

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.

Total30 minutes
Active
DifficultyMedium

Ingredients

serving amount

2

Parsnip

1

Carrot

1.5

Ground Cumin

1

Mint

2

Garlic Clove

1

Sumac

4

British Chicken Thighs

½

Cucumber

(May contain traces of: Celery)

1

Greek Style Natural Yoghurt

(Contains: Milk)

1

Sugar Snap Peas

Nutritional information

Energy (kJ)1711 kJ
Energy (kcal)409 kcal
Fat17 g
of which saturates4 g
Carbohydrate22 g
of which sugars11 g
Protein16 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Knife
Grater
Mixing Bowl
Grill Pan
Plate

Cooking Instructions and Tips

Prep the veg
1

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.

Mix your chicken
2

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.

Fry your chicken
3

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.

4

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.

Fry the sugar snaps
5

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.

6

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!

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