Saturday, July 19, 2008

Sumac Coated Chicken

Sumac Coated Chicken
From ZOV Recipes & Memories From the Heart

Prep time: 5 minutes
Marinating time: 1-24 hours (refrigerated)
Grill time: 10-12 minutes
Serves 6

½ cup plain yoghurt
¼ cup fresh Italian/flat leaf parsley, chopped
2 tbsp fresh lemon juice
2 tbsp sweet paprika
2 tbsp sumac (worth a trip to a Middle Eastern shop)
1 tbsp minced garlic
1 ½ tsp salt
1 tsp ground black pepper
1 tsp ground cumin
½ tsp cayenne pepper
½ tsp ground nutmeg
2 lb/1kg boneless, skinless chicken breasts (Zov cuts them into 2” chunks to skewer, I cut each breast in 3-4 strips lengthwise – easier to use on my Griddler)
Lemon wedges
Fresh mint or Italian parsley

1. In a large bowl, combine the yoghurt, parsley, lemon juice, paprika, sumac, garlic, salt, black pepper, cumin, cayenne and nutmeg. Add the chicken and stir to coat completely.

2. Cover and refrigerate for at least one hour or overnight, stirring occasionally.

3. Preheat the BBQ (or in my case, the Griddler or grill pan). If you are following Zov’s method, thread the chicken onto 6 metal skewers (or soaked wooden ones). Otherwise just lay the strips across the grill…(better for grill marking and so the chicken won’t fall through the grate). Turn occasionally for 10 minutes or so. The chicken should be cooked through and lightly charred on the outside.

4. Transfer to a platter and garnish with lemon wedges and mint or parsley.

Zov suggests using the marinade for lamb or beef as well.

Great served as part of a buffet or as a main course with grilled asparagus and couscous or romaine salad.

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