Name: Sumac chicken with minted eggplant
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1 teaspoon lemon rind, grated finely; 1/3 cup (80ml) lemon juice; 2 teaspoon sumac; 2 teaspoon caster sugar; 1 tablespoon tahini; 800 gram chicken tenderloins; 2 medium eggplants (600g), sliced thickly; 1/4 cup (60ml) olive oil; 1/2 cup fresh mint, chopped coarsely; 1 lemon (140g), sliced thickly

Sumac chicken with minted eggplant

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Serves 4

Prep

15M

Cook

25M

Total

40M

Ingredients

1 teaspoon lemon rind, grated finely

1/3 cup (80ml) lemon juice

2 teaspoon sumac

2 teaspoon caster sugar

1 tablespoon tahini

800 gram chicken tenderloins

2 medium eggplants (600g), sliced thickly

1/4 cup (60ml) olive oil

1/2 cup fresh mint, chopped coarsely

1 lemon (140g), sliced thickly

Method

1.Combine rind, half the juice, sumac, sugar, tahini (sesame paste) and chicken in large bowl.

2.Cook chicken on heated oiled grill plate until cooked. Remove from heat; cover to keep warm.

3.Cook eggplant on cleaned heated oiled grill plate until browned; combine eggplant in medium bowl with remaining juice, oil and mint.

4.Serve chicken and eggplant with lemon slices.

Sumac is a spice that adds a tart, lemony flavour and can be found in Middle Eastern food stores.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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