As a father of four lively kids, I’m always on the lookout for dishes that can cater to our family’s diverse palate while bringing some excitement to our dining table. With today’s recipe, I think I might just have hit that happy medium. Say hello to our Middle Eastern Delight: Sumac-Spiced Chicken with Quinoa Tabbouleh Salad. It’s a dish that not only bursts with flavors but also brings a refreshing escape from our usual meal rotations.
Our kitchen often feels like a global culinary hub, and this dish is one of those perfect examples of eclectic flavors coming together seamlessly. Sumac is the star of this show, lending its tart, lemony flair to tender chicken breasts. If you haven’t embraced this Middle Eastern spice yet, prepare to be charmed! It’s like a sprinkle of culinary magic that elevates any dish it touches.
Meanwhile, the quinoa tabbouleh salad is a vibrant dance of fresh ingredients—cucumber, cherry tomatoes, parsley, and mint—all tossed in a zesty lemon dressing. It’s the kind of side dish that hits refresh on your taste buds with every bite. Plus, quinoa is such a versatile grain, packed with protein, and gives the whole dish an energizing boost.
To bring this delicious adventure to your kitchen, start by marinating your chicken for at least 30 minutes. This step not only infuses the lovely spices but also gives you a bit of free time to prep your salad or even put your feet up with a cup of tea—I’ll admit, I’ve enjoyed this little break myself more than once!
While the chicken bakes or grills to juicy perfection, you’ll find assembling the tabbouleh salad both quick and rewarding. The fresh herbs, crisp veggies, and warm, fluffy quinoa create such a vibrant color palette, it’s almost as if you’re plating a piece of art!
This dish often reminds me of the wonderful times we’ve shared around the dinner table, recounting our day and laughing at each other’s stories. And there’s always that satisfying moment when a new recipe is met with approval by the whole gang—that’s just one of the many joys of cooking at home.
So there you have it, a Middle Eastern-inspired meal that’s simple enough for a weeknight dinner yet special enough for any weekend gathering. Give it a try, and let it showcase the best of what home cooking is all about: flavour, nourishment, and above all, bringing loved ones together.
I hope this dish finds a place in your family’s repertoire and brings as much delight to your table as it does to ours. Until next time, happy cooking!
Ingredients
For the Sumac-Spiced Chicken:
– 4 boneless, skinless chicken breasts (approximately 600g)
– 2 tablespoons ground sumac
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 2 cloves garlic, minced
For the Quinoa Tabbouleh Salad:
– 200g quinoa
– 400ml water
– 1/2 teaspoon salt
– 1 large cucumber, diced
– 200g cherry tomatoes, halved
– 1 small red onion, finely diced
– 1 bunch fresh parsley, finely chopped (about 50g)
– 1/2 bunch fresh mint, finely chopped (about 20g)
– 1 medium lemon, juiced
– 3 tablespoons olive oil
– Salt and pepper to taste
Method
1. **Prepare the Chicken Marinade:**
– In a small bowl, mix together 2 tablespoons ground sumac, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil, and 2 cloves minced garlic until combined.
– Rub the mixture evenly over the chicken breasts, ensuring they are well coated.
– Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours for enhanced flavor.
2. **Cook the Quinoa:**
– Rinse 200g of quinoa under cold water to remove any bitterness.
– In a medium saucepan, bring 400ml of water and 1/2 teaspoon salt to a boil.
– Add the quinoa, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and has absorbed the water.
– Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and set aside to cool.
3. **Prepare the Quinoa Tabbouleh Salad:**
– In a large bowl, combine the cooked quinoa, 1 large diced cucumber, 200g halved cherry tomatoes, 1 small finely diced red onion, and the finely chopped parsley and mint.
– In a separate small bowl, whisk together the juice of 1 medium lemon, 3 tablespoons olive oil, and salt and pepper to taste.
– Pour the dressing over the quinoa mixture and toss until everything is well coated. Adjust seasoning if needed and refrigerate until ready to serve.
4. **Cook the Chicken:**
– Preheat your oven to 200°C (392°F) or prepare a grill pan over medium-high heat.
– For oven: Place the marinated chicken breasts on a lined baking tray and bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
– For grill pan: Heat a little olive oil in the pan and cook the chicken for about 6-7 minutes on each side, or until fully cooked and nicely charred.
5. **Serve:**
– Slice the sumac-spiced chicken breast and serve over a generous portion of the quinoa tabbouleh salad.
– Garnish with extra fresh herbs or a wedge of lemon if desired. Serve immediately.
