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Sumac has become one of my favorite spices, which is kind of funny considering that until a few years ago I didn’t even know it existed.
In case you’ve never used it, sumac is a beautifully dark red powder made from dried sumac berries and is widely used in Middle Eastern cuisine. It’s packed with healthy flavonoids and has a citrusy flavor. (In fact, sumac was apparently the Romans’ acidic ingredient of choice before lemons arrived in Europe).
I find that sumac’s tangy and savory flavor works great on chicken and I used it here to marinate a good old chicken breast, which I later grilled and served with steamed broccoli, brown butter garlic and lemon almonds and rice. A fantastic, super-quick and easy meal great for any occasion.
Sumac Chicken Brown Butter Almond Rice Bowl
- 1 tablespoon ground sumac
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 boneless, skinless chicken breast
- 14 small broccoli florets
- 4 tablespoons unsalted butter
- 4 tablespoons sliced almonds
- 2 garlic cloves, minced or pressed
- 1/2 teaspoon lemon juice
- 1/2 - 3/4 cup cooked rice
- Whisk sumac, salt, pepper and olive oil together in a bowl, then transfer into a sealable plastic bag.
- Add the chicken breast to the bag, make sure it's well coated with marinade, seal the bag and place in the fridge for 30 minutes.
- Grill the chicken breast.
- While the chicken is on the grill or grill pan steam the broccoli florets until tender.
- Melt the butter in a pan.
- Add the almonds and cook for a few minutes, until they are starting to brown.
- Add the garlic and cook until fragrant, then take the pan off the heat and stir in the lemon juice.
- Season with salt.
- To serve, divide rice between two bowls, add broccoli, shred the chicken breast and put on top of the rice, then drizzle the almond butter sauce over everything.
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