Recipe for Mediterranean Sumac Chicken – serve with yoghurt-cucumber sauce and pita breads
8-10 Chicken Tenders (about 1kg)
1/2 tbsp. Sumac
1/2 tbsp. Allspice
1 tsp. Dried Parsley
1 tsp. Garlic Powder
1/4 tsp. Ground Black Pepper
1/4 tsp. Salt
1 tsp. Lemon Juice
1 1/2 tbsp. Olive Oil
1/2 pound of Mushrooms, sliced + Drizzle of olive oil + squeeze of lemon juice + pinch of salt
1 1/2 cup Plain Yogurt
1/2 English Cucumber, diced (read notes)
2 tsp. Garlic, minced
2 tablespoons Parsley, chopped (or Cilantro)
1 tablespoon Dill, chopped
2 teaspoons Lemon Juice
Pinch of Salt or to taste Pinch of Ground Black pepper
Place chicken tenders into a large dish, then add all the spices, lemon juice, and 1/2 tbsp olive oil.
Rub on each chicken tender to coat well, then leave it on the countertop for 10 minutes to marinade.
Meanwhile, heat a large skillet or frying pan (about 25cm size skillet or smaller). Add 1 tablespoon of Olive oil and heat on medium-high temperature.
Add chicken, and cook for about 5 to 6 minutes on each side. If the skillet is smaller, cook in batches.
Place cooked chicken on kitchen paper towel and allow it to rest for 5 minutes.
Slice mushrooms, and add them in the same skillet that you cook chicken. Cook mushrooms with a drizzle of olive oil for 5 minutes on medium-high heat, and season it with salt and add just a generous squeeze of lemon juice.
Heat pita bread for a minute in the microwave, and serve with sauteed mushrooms, Yogurt-Cucumber Sauce, Calamata Olives, and Za’atar.
Dice and chop all the ingredients. Mix it wth the yogurt very well, and serve with chicken.
You can place Yogurt-Cucumber Sauce in the food processor and make it smoother in texture if you like that way better. I like biting into cucumber so that’s why I left it chunky.
If you do not like mushrooms, please omit.
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.