detour. My kitchen

Chicken · FIRST EDITION

Sumac chicken & herb couscous

Golden chicken, parsley couscous and cool cucumber with a tart sumac finish.

30 minutes · Serves 2

Everyday

Familiar shopping, satisfying portions and a little variety for the week.

Serving inspiration
Serving inspiration · stock photograph

If lemon chicken is familiar, sumac brings a similar bright edge with a different aroma.

Here’s how.

  1. 1

    Season and brown

    Toss chicken with half the oil, half the sumac and half the salt. Cook in a wide pan over medium heat for 12–15 minutes, turning, until the centre reaches 74°C / 165°F.

  2. 2

    Soak the couscous

    Meanwhile put couscous and remaining salt in a heatproof bowl. Add measured boiling water, or the packet ratio. Cover for 5 minutes.

  3. 3

    Fluff the grains

    Fluff couscous with a fork. Stir in parsley, cucumber, remaining oil and lemon juice.

  4. 4

    Finish and serve

    Divide couscous between plates. Add chicken and scatter over the remaining sumac.

Use the second half of the sumac at the end so its bright flavour stays clear.

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