Sumac and Pistachio Chicken with Roast Kumara and Grape Feta Salad

Sumac and Pistachio Chicken with Roast Kumara and Grape Feta Salad

Ready in 35 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 12, 2017.
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Beautifully textured chicken that's full of flavour

Ingredients

ROAST KUMARA AND CHICKEN

  • 400g red kumara, scrubbed and cut into 1cm-thick chips
  • 1 tablespoon sesame seeds
  • 2 teaspoons sumac
  • 40g pistachio nuts, finely chopped
  • ½ teaspoon salt
  • 300g chicken breasts

GRAPE FETA SALAD

  • ½ telegraph cucumber, diced
  • 100g grapes, cut in half
  • ½ punnet cherry tomatoes
  • ¼-½ red onion, thinly sliced
  • 3 tablespoons mint leaves, sliced
  • 50g feta cheese, crumbled
  • Juice of 1 lemon

TO SERVE

  • 100g hummus

Steps

  1. oven to 200°C. Line an oven tray with baking paper.
  2. Toss kumara with a drizzle of olive oil on prepared tray and bake for about 15 minutes, until kumara is tender and golden.
  3. Mix sesame seeds, sumac, pistachio nuts and salt together in a small bowl. Pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of the chicken breast and use a knife to slice through horizontally to make 2 thin steaks.
  4. Coat chicken with pistachio mix. Heat a drizzle of olive oil in a large fry-pan on medium heat. Cook chicken for 2-3 minutes each side, until golden brown but not cooked through (will continue cooking in step 4).
  5. Move kumara to one side of oven tray and transfer chicken to other side of tray, to finish cooking in the oven for about 3 minutes, or until just cooked through.
  6. Combine all salad ingredients, along with a drizzle of olive oil in a medium bowl and season to taste with salt and pepper.
  7. place sumac and pistachio chicken and grape feta salad onto plates. Serve with a dollop of hummus and roast kumara on the side.

Nutritional Information

Energy 2727 kj
652 kcal
Protein 39.0g
Carbohydrate 58.0g
Fat 27.6g