Sumac chicken skewers with pomegranate salad
4
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sumac is a dried fruit which is ground to make a spice which has a tasty lemony flavour.
Ingredients
Skinless chicken breast
500 g, cut into 3cm pieces
Ground sumac
2 tsp
Olive oil
1 tbs
Basmati rice
½ cup(s), (90g)
Dried turmeric
½ tsp
Green string beans
400 g
Tomato(es)
3 medium, coarsely chopped
Pomegranate
½ medium, seeds removed
Chervil
20 g, (1/2 cup) leaves
Red onion
¼ small, finely chopped
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
Garlic
½ clove(s), crushed
Instructions
1
Thread chicken onto 8 metal or soaked bamboo skewers. Sprinkle with sumac.
2
Heat half the oil in a large frying pan over medium heat. Add skewers and cook, turning occasionally, for 8 minutes or until cooked through.
3
Meanwhile, place rice and turmeric in a small saucepan with ¾ cup (180ml) water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes. Set aside, covered, for 5 minutes. Fluff up rice with a fork.
4
Cook green beans in a small saucepan of boiling water over high heat for 2 minutes. Drain. Transfer to a medium bowl with tomato, pomegranate, chervil, onion and remaining oil. Season with salt and pepper. Toss well to combine. Combine yoghurt, garlic and 2 tablespoons water in a small bowl. Season with salt and pepper.
5
Serve skewers with rice, salad and yoghurt sauce.
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