Greetings, dear readers! As the crisp autumn breeze dances through the trees here in the UK, I’m often inspired to bring warm, hearty dishes to the family table. Today, I’m thrilled to share a delightful recipe that captures the vibrant flavors of the Middle East: Sumac-Spiced Chicken with a Warm Lentil Salad and Tahini Dressing. It’s a dish that not only fills the kitchen with enticing aromas but also feeds the soul with its wholesome, comforting nature.
With four little ones in the house, meal times can be a whirlwind of activity. I love recipes like this because they are not only delicious but also relatively fuss-free, allowing me time to juggle Edward’s craft projects, Alexander’s construction sets, Barnaby’s curious adventures, and sweet Phillipa’s gentle gazes—all while bringing something tasty to the table.
The star of this dish is undoubtedly the sumac. A spice often found in Middle Eastern cuisine, sumac offers a tangy, citrus-like flavor that’s both distinctive and refreshing. It pairs beautifully with tender chicken breasts, dusted with a hint of cumin and paprika, resulting in a protein that’s full of flavor and lip-smackingly good.
Alongside our sumac-spiced chicken, we have a warm lentil salad. Lentils are such a nutritious component, packed with protein and fiber, making them a fantastic base for salads. Combined with fresh red onion, bell peppers, cucumbers, and a scattering of chopped herbs, this salad is delightfully colorful and full of zest.
And of course, no Middle Eastern-inspired plate would be complete without a drizzle of tahini dressing. This creamy, nutty dressing brings everything together, adding a silky finish to each bite. A simple blend of tahini, lemon juice, and a touch of garlic creates a dressing that you’ll want to drizzle on just about everything!
Whether you’re looking to introduce some new flavors to your family meal or simply trying to warm up with something that’s as hearty as it is healthy, this dish is sure to hit the spot. You can prepare the components ahead of time, making it perfect for busy evenings—simply reassemble and serve!
What I love most about this recipe is not just the flavors, but the way it captures a slice of culinary adventure right at home. I find it beautiful how food can tell a story, and this dish is a perfect invitation to share in the tradition of Middle Eastern cuisine.
I hope you enjoy making this as much as I’ve enjoyed sharing it with you. My boys give it a big thumbs up, and darling Phillipa seems to enjoy the taste as well—though at her age, who wouldn’t be happy with any delicious new flavor?
Until our next culinary adventure, happy cooking and warmest wishes from our bustling kitchen to yours!
Ingredients
Ingredients
For the Sumac-Spiced Chicken:
- 4 boneless, skinless chicken breasts (about 600g)
- 2 tablespoons olive oil
- 1 tablespoon ground sumac
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For the Warm Lentil Salad:
- 200g green or brown lentils
- 750ml vegetable stock
- 1 medium red onion, finely chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
For the Tahini Dressing:
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2-3 tablespoons water, to thin
- Salt and pepper to taste
Method
Method
Prepare the Sumac-Spiced Chicken:
- In a small bowl, mix together the olive oil, sumac, cumin, paprika, garlic powder, onion powder, salt, and pepper to create a marinade.
- Rub the marinade evenly over the chicken breasts, ensuring each piece is well coated.
- Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Preheat your oven to 200°C (390°F).
- Place the marinated chicken breasts in a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Once cooked, remove from the oven and let the chicken rest for 5 minutes before slicing.
Cook the Lentils:
- While the chicken marinates, rinse the lentils under cold water until the water runs clear.
- Place the lentils in a medium saucepan with the vegetable stock. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but not mushy.
- Drain any excess liquid and transfer the lentils to a large mixing bowl.
Assemble the Warm Lentil Salad:
- Add the chopped red onion, diced red bell pepper, diced cucumber, chopped parsley, and chopped mint to the bowl with the lentils.
- Drizzle in the olive oil and lemon juice. Season with salt and pepper to taste.
- Toss everything together gently until well combined.
- Allow the salad to sit for a few minutes for the flavors to develop.
Prepare the Tahini Dressing:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, minced garlic, and water until smooth and well combined.
- Season with salt and pepper to taste. Adjust the consistency with additional water if needed.
Serve:
- Place a generous scoop of the warm lentil salad on each plate.
- Top with sliced sumac-spiced chicken.
- Drizzle with the tahini dressing and garnish with additional parsley or mint, if desired.
- Enjoy!
