Sumac chicken with Persian tomato salad

 

Today called for something simple as I had delegated cooking dinner to Maus.  I had three good reasons for this.  I was making tomato sauce and bread rolls AND I have a tooth ache. Well, I think it is a tooth ache.  The pain is radiating down the left side of my jaw so it is hard to blame one tooth in particular. The dentist reckons he has found some infection under a crown and prescribed huge amounts of antibiotics.  I don’t like taking antibiotics but am too frightened not to in case I end up with a full blown abscess under the crown.  Anyway, I was feeling sorry for myself and figured I had enough on my plate so dinner was Maus’ responsibility.

I asked Maus what she wanted and she said “chicken”.  I added cucumber to the wish list, because we have a few, and searched  Eat Your Books.  I came up with this recipe.  The only ingredients we didn’t have in the house or garden were the fresh chilli (I have so many in the freezer.  I didn’t grow any last summer) and the hummus.  It was too late to make hummus so we just bought some.

Since I am such a sweetie, I ended up making the salad for Maus.  Feel free to adjust the salad ingredients to the quantities that suit you – I did.

The recipe is by Valli Little and is from Delicious magazine, February 2009.

These quantities serve four.  We halved the recipe.

Ingredients:

  • 2 garlic cloves, crushed
  • 2 tsp sumac
  • 2 tsp chopped thyme
  • grated zest and juice of 1 lemon
  • ⅓ cup olive oil
  • 2 tbs* pomegranate molasses
  • 4 chicken breast fillets
  • hummus and Lebanese bread (if desired), to serve

*These are 20 mil tablespoons.

Salad:

  • 4 tomatoes
  • 2 small Lebanese cucumbers, peeled
  • ½ salad onion
  • 1 long red chilli
  • 1 cup each of mint and flat-leaf parsley
  • Seeds of a pomegranate – this wasn’t in the recipe but they were a great addition and they are in season.
  • ⅓ cup shelled pistachios

Method:

  1. Combine the garlic, sumac, thyme, lemon zest, 2 tablespoons juice, 2 tablespoons olive oil, 1 tablespoon pomegranate molasses and salt and pepper in a shallow dish.
  2. Add the chicken and turn to coat. Set aside to marinate while you prepare the salad.
  3. Combine remaining lemon juice, olive oil and pomegranate molasses in a small bowl. Season with salt and pepper, then whisk together.
  4. Cut the tomatoes, cucumber and onion into 2cm cubes. The recipe said to deseed the cucumber and tomato but as there was just Maus and me, I didn’t bother.
  5. Deseed and devein the chilli and slice lengthways.
  6. Chop the herbs.
  7. Place the salad ingredients in a bowl with the nuts and pomegranate seeds, if using. Add the dressing and toss to combine.
  8. Preheat a barbecue or chargrill pan to medium-high.  When hot, add the chicken and grill until cooked through.
  9. Serve the chicken with salad, hummus and flat bread if, desired.  We skipped the bread as it is a bit filling but don’t skip the hummus.  It really made the recipe.

Home at last …

It certainly feels like I have been away.  I have definitely been away from both this blog and Bridgetown.  I hadn’t been here for ages.

As you know, I had been in Perth cleaning and gardening and packing.  The house now looks so good it was very hard to sign the management authority – there were even a few tears.  But I did it and now we are looking for tenants.  Normally, that would be the easy part but Perth is a boom-bust town and, at the moment, it is going through a ‘bust’ so it is harder than usual to find tenants. Continue reading

Merry Christmas and something for the BBQ

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Thanks, Al, for our lovely reindeers

I would like to wish everyone a very happy Christmas.

I hope you all have a wonderful day tomorrow, a wonderful week and a healthy and prosperous new year. For those who work, have a big rest and to those who don’t, thank your blessings.  I know I do, everyday.

I have had lots and lots of new followers lately.  To them, I would like to say “Hello” and “Welcome”.  I hope you stick around and enjoy what you see.

To the old faithfuls, “I love you lots.”

Continue reading

Spaghetti with slow-cooked cauliflower & broccoli

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We are eating broccoli, snow peas, asparagus and avocados at the moment and lots of them.  The other day, Maus even said that she was sick of avocados.  Now that is a problem.  We have two trees laden with the buggers.  It is near the end of the season, though.  Soon she will be spared.  It will be tomatoes with this and cucumbers with that.

The broccoli situation, as I predicted, is serious.  As with everything you grow, it came all at once.  In one week, I picked seven broccoli heads.  Luckily, I saw enough people to find homes for them all.

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Hoisin pork with beans, snow peas and noodles

p1000688copyThe snow peas have really gone mad.  We are, at last, getting some sunshine (although it is raining as I type) and now we have more snow peas than we can possibly eat.

We also have more avocados and asparagus than we can eat.  And soon it will be broccoli with this and broccoli with that.

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Aromatic Baked Chicken

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The other day, we had one of those rare days in WA when it rains all day.  A couple of years ago, I wrote a post called ‘One Perfect Day’.  It was one of those days.  I just love rainy days.  You can’t go outside and work.  All you can do is stay inside and play.  Yippee!  Well … I guess you could do housework but that would be silly.

Because we had all day, I thought we would make something a bit different for dinner.  If we are busy outside, we usually have what we can whip up in the shortest time. Continue reading