detour. My kitchen

Chicken · FIRST EDITION

Sumac chicken with lemony couscous

Juicy pan-cooked chicken with a tart, berry-like spice and a fluffy bed of herbed couscous.

35 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Your usual lemon chicken, with sumac adding another kind of brightness.

Here’s how.

  1. 1

    Season the chicken

    Coat the chicken with half the oil, sumac, salt and pepper.

  2. 2

    Cook until golden

    Heat a frying pan over medium heat. Cook the chicken for 6–8 minutes per side, adjusting the heat so it browns without burning. The thickest part must reach 74°C / 165°F.

  3. 3

    Fluff the couscous

    Meanwhile, pour the boiling stock over the couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio. Fluff with a fork.

  4. 4

    Bring it to the table

    Stir the cucumber, parsley, remaining oil and lemon juice into the couscous. Rest the chicken for 3 minutes, then slice and serve.

Sumac goes on before cooking here; a small extra pinch at the table makes it brighter.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.