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Sumac-Spiced Chicken Cutlets with Tomato-Onion Salad
In the Palestinian dish called musakhan, chicken is seasoned with tangy, deep-red sumac. The combination of ingredients gave us the idea for these quick-cooking cutlets, which we matched with a tomato salad garnished with a mixture of red onion, parsley and tangy-sweet pomegranate molasses. Look for both sumac and pomegranate molasses in well-stocked grocery stores, spice shops or Middle Eastern markets. If your chicken cutlets are thicker than about ¼ inch, gently pound them to thin them so they cook quickly and evenly. We like to slice the cutlets for serving, but you can leave them whole if you prefer. Serve with warm flatbread, a nod to the taboon bread that’s a component in traditional musakhan.
4
Servings
Tip
Don’t crowd the skillet when sautéing the chicken. If your cutlets are large and don’t all fit comfortably in the pan, it’s better to cook them in two batches, using 1 tablespoon oil for each batch.
30 minutes
Ingredients
-
3
tablespoons ground sumac
-
2
tablespoons ground coriander
Directions
-
01In a small bowl, stir together the sumac, coriander, paprika, ½ teaspoon salt and 1 teaspoon pepper. In a medium bowl, combine the onion, pomegranate molasses, 2 tablespoons of the seasoning mix and ¼ teaspoon salt, then toss to combine; set aside. Season the chicken on both sides with the remaining seasoning mix.
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This was a yummy weeknight meal. I boiled potatoes and added to remaining dressing to make it a heartier meal. I also used chicken thighs and adjusted cook time accordingly. I have also found that recipes on this blog with pomegranate molasses tend to call for too much but I wonder if the brand I have is making that so. I reduce to 2 tbsp and that was perfect.