Sumac Chicken

Red sumac is a common spice in Arabic cuisine and is used alone or in spice blends to flavor meats.  Sumac flatters this dish so much, it makes the chicken blush.

In this recipe we will be seasoning the main dish and serving it over rice with pine nuts and yogurt.

Here’s What You’ll Need:

2 Pounds of Boneless, Skinless Chicken, cut into large chunks

3 T. Olive Oil

1 Small Onion

2 tsp. Minced Garlic

1 T. Dried Parsley

1 tsp. Salt

1/4 C. Sumac (yup, 1/4 Cup)

Toasted Pine Nuts (see note), reserved

Plain Yogurt, reserved

Cook rice according to package directions.

Meanwhile, heat the olive oil in a large pan over medium heat.  When the oil is hot, add the chicken pieces.  Once the pieces have browned, turn them over to brown the other side.

Add the remaining ingredients except for the reserved pine nuts, yogurt, and rice. Stir to coat, cover the pan, and cook until the chicken is cooked through.


To toast pine nuts, heat pine nuts in a dry pan (use no oil or non-stick spray) over low heat, stirring constantly until lightly browned and fragrant.  Pine nuts burn very quickly so do not walk away or you risk having to start over.

Serve the Sumac Chicken over rice with toasted pine nuts and plain yogurt.


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