sumac chicken, apple rice and charred brussel sprouts…

21 Feb

A while back I worked with a bunch of Iranian people and they introduced me to a spice called sumac.  This darkish red seasoning is a little tangy, slightly earthy and 100% delicious!  It’s super on meat and rice so I went to the Public Market and found me some at South China Seas Trading Co.

What else is in my fridge today?  Adorable brussel sprouts, some chicken stock and an ambrosia apple….I was pretty sure I could make something up. I used to think I hated brussel sprouts until I realized I had never had them before…stupid media.

Here’s a recipe I made but I just estimated the quantities for the seasoning since I kind of do everything by eye and taste.

What you need!
3 chicken breasts
4 tbsp sumac
1 yellow onion
1/2 tbsp salt
1 teaspoon pepper
3 tbsp olive oil
2 tbsp lemon juice
5 cloves of garlic
1 lb brussel sprouts
1/2 cup parmesan cheese
3 tbsp garlic butter
2 cups rice
2 1/2 cups chicken stock
1/2 ambrosia apple
2 tsp dried oregano
olive oil
salt and pepper

What to do!

1.  Make the marinade!  The chicken needs to sit in the marinade for at least 45 minutes to make it extra tasty.  Mix the sumac, 1/2 tbsp of salt, 1 tsp pepper, 3 cloves of minced garlic, 3 tbsp of olive oil and lemon juice in a big ol bowl.  Coat the chicken with this mixture and refrigerate for 45 to 1 hour.

2.  Preheat the oven to 350 degrees.  Slice the onion into thin sections.  Take about 2 slices and chop them and set aside. Separate the rings of the remaining onion and put them at the bottom of a casserole dish that will fit your chicken.  Take the chicken out of the fridge and put them on top of the onions.  Put them in the oven covered with tin foil and cook for 35-44 minutes depending on how big the breasts are.

3.  Mince two cloves of garlic and drench them in some olive oil.  Set aside, we’ll use this later for the brussels.

4.  Prepare your rice on the stovetop, rice cooker or microwave, however you like and use the chicken stock instead of plain boring water.  Rinse your rice, add the chicken stock and minced onions and cook to your hearts desire.

5.  The brussel sprouts are cooked in two stages (I know, they’re totally high maintenance).  Wash ’em, trim the stem end, and cut ’em in half.  Take off any less than perfect outer leaves.

6.  Drizzle some olive oil in a saucepan and on medium heat, place the brussels cut side down.

7. Once it start sizzling a bit, add a splash of water and cover.  This will cook/steam them to almost doneness….about 5-6 minutes.  I had to do this in two batches fyi.

8.  In a separate frying pan on, drizzle some olive oil and put half the minced garlic.  Swivel the pan around a bit and put the cooked brussels cut-side down again.  Let the charring begin!  Salt and pepper to taste and remove from pan into a oven safe dish once it’s nice and blacked at the bottom.  Repeat the process for the second batch.

9.  Add the parmesan cheese to the brussels and mix.  Add the 1 1/2 tbsp garlic butter and put it in the oven with the chicken.  If your chicken is almost done, take off the foil and cook for another 8 minutes.

10.  Chop the apple into small pieces and mix it in the rice along with the remaining garlic butter and oregano.

11.  Check the chicken to make sure it’s cooked and serve with the onions!

This will feed about 3 people generously or 4 if you add another chicken breast and increase the marinade ingredients slightly.

Happy Eating!

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One Response to “sumac chicken, apple rice and charred brussel sprouts…”

  1. LCD TV February 22, 2010 at 4:47 am #

    Hello webmaster I like your post .

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