All I can say is you have to make this sumac-pomegranate flavored recipe while the tomatoes are perfectly ripe (at least here in Michigan). The spiced onions are heavenly and the chicken is tender and goes perfectly in this Palestinian recipe. It is a take on a dish called musakhan, which is chicken seasoned with tangy, deep red sumac which has a hint of lemon. Serve with some flat bread of your choice – I had some Naan on hand.
This is Christopher Kimball’s version of a popular dish from his cookbook “Milk Street Tuesday Nights Mediterranean”. There are some different ingredients as well as the method of cooking. It is simple to make with ingredients that are easily obtainable. I made some changes creating my own version. This recipe is a great choice to start winding down the summer.
Sumac-Spiced Grilled Chicken with Tomato-Onion Salad
- 3 tbsp. ground sumac
- 2 tbsp. ground coriander
- 1/2 tsp. smoked paprika
- Kosher salt and ground black pepper
- 1/2 medium red onion, thinly sliced (I soaked the onions in ice water and I also would increase the amount)
- 3 tbsp. pomegranate molasses, plus more to serve
- chicken breast cutlets (about 1/4-inch thick) patted dry
- 4 tbsp. EVOO
- 1/2 cup fresh flat-leaf parsley, lightly packed
- ripe tomatoes, cored and sliced crosswise 1/2-inch thick (I also drained them on paper towels) try using a combination of heirloom tomatoes as they are readily available now
Combine the sumac, coriander, paprika, salt (optional for me) and 1/2 tsp. black pepper in a small bowl. Combine the sliced onions, pomegranate molasses, 2 tbsp. of the sumac seasoning and 1/2 tsp. salt (optional), then toss to combine; set aside. Season the chicken cutlets on both sides with the remaining seasoning mix.
I chose to use my grill pan to cook the cutlets; these would be excellent on the grill as well. Cook until well-browned on both sides, 5 minutes or so depending on how thick the cutlets are. Remove to a cutting board and tent with foil.
Add the parsley and remaining 3 tbsp. oil to the onion mixture and toss to combine. First, arrange the tomato slices on a platter in an oval pattern and season with salt and pepper. Then distribute the onion mixture evenly over the tomatoes.
Slice the chicken against the grain on the diagonal. Arrange the chicken in the center of the salad. Drizzle with pomegranate molasses.
Recipe by cookingwithauntjuju.com
Loving all the delightful flavours in this chicken… we love sumac too:))
Hi Shy! I love this spice with its sweet and sour taste with a little kick 🙂 It’s a great recipe that hit all my taste buds!
sumac gives a wonderful tangy flavour to dishes. and i like pomegranate molasses. this sounds very tasty.
I know Sherry – two great ingredients combined gave this recipe a definite “10” ? Fresh Michigan tomatoes, seasoned onions that I could not get enough of and very flavorful chicken 🙂
I love everything about this dish! And it’s such a pretty presentation. Sumac is really interesting. I need to use it more often!
Thanks! Winding down the summer with fresh tomatoes,spicy onions and grilled chicken all with a Mediterranean flavor 🙂
Looks delicious! I love your platter too 🙂
Thanks Josette – this a a favorite Kimball cookbook with lots of great recipes and for the most part healthy 🙂
Reblogged this on http://www.foodasally.com and commented:
I love the flavor of sumac and am excited to try this recipe.
Thanks Gina! I love sumac too and it adds such great flavor to a dish like this. Healthy too as I grilled the chicken – hope you have a chance to try this easy but delicious recipe 🙂
Wow Aunt Judy this looks amazing
The looks matched the taste – just delicious 🙂