Sumac Chicken with Barley Tabouli and Feta Dressing. Welcome Spring with this flavoursome and fresh dish. Indulge in the earthy spice of sumac with hints of refreshing barley tabouli in a quick and easy weeknight dish that’s ready in no time.
1 tbsp sumac
1 tbsp sesame seeds
1 tbsp fresh thyme leaves
1 tbsp olive oil
4 x 200g chicken breasts, trimmed
4 flat breads
½ cup pearl barley
2 cups broad beans, removed from pod
75g baby spinach
1 bunch small radishes, cut into match sticks
½ cup mint leaves, chopped
½ cup parsley leaves, chopped
2 green spring onions, finely chopped
1 tbsp preserved lemon, finely chopped
2 tbsp olive oil
1 tbsp lemon juice
½ tsp sumac, extra to serve
150g creamy feta, crumbled
1tbsp lemon juice
Pre-heat oven to 180˚C. Combine sumac, seeds, thyme, 1 tablespoon of the oil and chicken in a bowl. Refrigerate for 1 hour. Season with salt and pepper.
Place chicken on an oiled baking tray. Cook for 15 to 20 minutes, or until cooked through. Cover lightly with foil until ready to use.
To make barley tabouli, bring 2 saucepans of lightly salted water to the boil. Cook barley for 25 minutes, or until tender. Drain and cool.
Cook broad beans for 2 minutes. Rinse under cold water and drain. Remove outer green skin.
Combine barley, broad beans, spinach, radish, mint, parsley and onions and preserved lemons in a bowl. Whisk oil, lemon and sumac in a jug. Season with salt and pepper. Add to tabouli.
To make dressing, process feta, lemon and ¼ cup water until smooth.
Heat flatbreads according to packet instructions. Top with barley tabouli, thickly sliced chicken, feta dressing and sprinkle with sumac.