Mediterranean Sumac Chicken

I am always looking for new Mediterranean recipes so when I saw Pereg Ground Sumac, I decided to give it a try.  I must confess, I love grilling my Mediterranean food–like shish kabob or shawarma baby chicken, but frying this chicken in a cast iron skillet is definitely a second best option (I needed an excuse to try my new cast iron skillet). Plus, with a nice purple hue, this chicken looks awesome to serve near a saffron colored rice.
Feel free to add the chicken to salads, or keep it as a main. No matter how you use it; you’ll love it!

Mediterranean Sumac Chicken
Print Recipe
Servings Prep Time
4 People 5 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 People 5 minutes
Cook Time Passive Time
10 minutes 10 minutes
Mediterranean Sumac Chicken
Print Recipe
Servings Prep Time
4 People 5 minutes
Cook Time Passive Time
10 minutes 10 minutes
Servings Prep Time
4 People 5 minutes
Cook Time Passive Time
10 minutes 10 minutes
Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1/2 Tbsp Sumac
  • 1/2 Tbsp All Spice
  • 2 tsp Fresh Parsely or 1 tsp of dried parsely
  • 1 tsp garlic
  • 1/4 tsp black pepper
  • 1/4 tsp Salt
  • 1 tsp lemon juice
  • 1 Tbsp olive oil
Servings: People
Instructions
  1. Combine all the spices.
  2. Add the chicken to a large bowl and mix in the spices. Coat the chicken well, and let it sit at room temperature for 10 minutes.
  3. Heat up your skillet on medium heat and add olive oil.
  4. Add chicken and cook for about 3-4 minutes per side.
  5. Remove chicken and let it rest on a paper towel lined plate until it is ready to serve.
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