As the crisp autumn breeze sweeps through our little corner of the UK, I’ve found myself reaching for heartwarming dishes that bring both comfort and a dash of exotic spice to our family dinner table. With four kids under our roof, I’m always on the lookout for meals that are both nutritious and enticing for young taste buds. This Middle Eastern-inspired creation, starring sumac grilled chicken thighs with a quinoa pomegranate tabbouleh, checks all those boxes.
Sumac is one of those under-the-radar spices that deserves more love. Its tangy, lemon-esque flavor effortlessly elevates the simplest of dishes, infusing them with a zest that can magically transport you to another part of the world with just one bite. And let’s be real, who doesn’t need a little culinary adventure from the comfort of their own kitchen?
With our bustling household, I often lean towards dishes that involve minimal prep but yield maximum flavors. This is where my trusty marinade comes into play. It’s quick to whip up and gives the chicken thighs just the right amount of time to absorb the vibrant flavors while I tackle the laundry, help with homework, or, the real challenge, negotiate peace treaties between our kiddos.
On the flip side, the quinoa pomegranate tabbouleh is a fresh and colorful accompaniment that complements the grilled chicken perfectly. Quinoa has become a staple in our pantry; its high protein content and nutty texture make it a winning ingredient that satisfies even the pickiest eaters. Plus, combining it with the jewel-like pops of pomegranate seeds adds a burst of sweetness and an extra layer of intrigue.
The beauty of this dish is its versatility. It works wonders as a weeknight family dinner, and yet it’s equally impressive when we’re entertaining friends. You can fancy it up with a sprinkle of feta or keep it simple when you just want a no-fuss meal.
The smell of sumac mingling with sizzling chicken fills our kitchen with an inviting aroma, stirring up excitement about dinner time. In a family with varied tastes, it’s these moments of collective anticipation that remind me why I love cooking so much. And while my culinary adventures may take our taste buds across the globe, our table consistently brings us all back together.
I hope you’ll give this recipe a try, enjoy the vibrant flavors, and perhaps journey to an exotic locale, even if just for the duration of dinner. Here’s to savoring every bite and cherishing every mealtime memory with the ones we love. Happy cooking, friends!
Ingredients
Grilled Chicken Thighs
- 6 boneless, skinless chicken thighs
- 2 tablespoons ground sumac
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 garlic cloves, minced
- Salt and pepper to taste
Quinoa Pomegranate Tabbouleh
- 1 cup quinoa
- 2 cups water
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 1/2 cup pomegranate seeds
- 1/4 cup red onion, finely chopped
- 1 medium cucumber, diced
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste
Method
Method for Grilled Chicken Thighs
- In a large mixing bowl, combine the sumac, cumin, coriander, olive oil, lemon juice, minced garlic, salt, and pepper to make the marinade.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for best results.
- Preheat your grill to medium-high heat, approximately 200°C (390°F).
- Once preheated, place the chicken thighs on the grill. Cook for about 6-8 minutes on each side, or until they reach an internal temperature of 75°C (165°F) and are beautifully charred.
- Remove from the grill and let the chicken rest for a few minutes before serving.
Method for Quinoa Pomegranate Tabbouleh
- Rinse the quinoa under cold water using a fine mesh sieve. In a medium saucepan, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is tender and the water is absorbed.
- Once cooked, remove the quinoa from the heat and let it sit, covered, for 5 minutes. Fluff with a fork and let it cool completely.
- In a large bowl, combine the cooled quinoa, chopped parsley, mint, pomegranate seeds, red onion, and diced cucumber.
- In a small bowl, whisk together the olive oil and lemon juice. Pour this dressing over the quinoa mixture, then mix thoroughly. Season with salt and pepper to taste.
- Serve the tabbouleh alongside the grilled chicken thighs for a delicious, vibrant meal.
