Sumach Chicken with Spring Shirazi Salad Recipe | Abel & Cole
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Sumach Chicken with Spring Shirazi Salad
Clock Image
Prep: 15 mins
Cook: 5-8 mins
Shirazi salad is a Persian chopped salad made with tomatoes, cucumber and red onions. We’ve kept it authentic with lemony sumach and given it a springtime twist with beautiful asparagus.
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372 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A bundle of asparagus
  • 2 skinless, boneless chicken breasts
  • 1 tsp sumach plus a few pinches
  • 2 red onions
  • ½ cucumber
  • A punnet of tomatoes
  • 1 lemon
  • A handful of flat leaf parsley
  • A handful of mint
From your kitchen
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Pan with a lid
  • Colander
  • Cling film
  • Rolling pin
  • Large bowl
  • Frying pan
Step by step this way
  • 1.

    Fill the kettle and boil it. Snap the woody ends off your asparagus. Fill a pan with hot water from the kettle. Bring it to the boil. Put the asparagus in the pan and blanch for 1 min. Drain. Cool under running water.

  • 2.

    Lay the chicken between 2 pieces of cling film. Using a rolling pin, bash them flat so they’re about ½ cm thick. Rub ½ tsp oil, ½ tsp sumach and a little salt and pepper over each piece of chicken. Put to one side.

  • 3.

    Peel and dice the onions. Halve the cucumber lengthways. Scoop out the seeds using a teaspoon then dice it. Halve the tomatoes. Scoop out the seeds. Finely dice them. Chop the asparagus into small pieces, leaving the tender tips whole.

  • 4.

    Finely grate or pare the zest from the lemon. Juice it. Pick the leaves off the parsley and mint sprigs. Finely slice any large leaves. Keep the smaller ones whole.

  • 5.

    Mix all the veg and most of the herbs together in a large bowl. Add the lemon zest with a good drizzle of juice. Add 1 tsp olive oil, a few pinches of sumach and a little salt to taste. Mix.

  • 6.

    Heat a dry frying pan over medium heat. When it’s hot, add the chicken. Cook for about 5-8 mins, turning once, till golden brown.

  • 7.

    Pile the Shirazi salad onto plates. Top with the chicken. Scatter over the remaining herbs. Serve straight away.

  • Tip

    Multi tasking
    Sumach is a spice from the berries of the Rhus family of flowering plants. It’s been used since the 11th century to flavour food, tan leather and as medicine. It gives tonight’s dinner a lovely lemony flavour.

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