Grilled Sumac Chicken With A Red Onion Salad, Wild Rice And Mint Yogurt Dressing
Cook the rice (as per the packet instructions)
Coat the chicken in yogurt and sumac and leave to marinate in the fridge for around 5 minutes.
As the rice is cooking, start by making the mint yogurt sauce; chop mint, radishes, squeeze lemon and add 150g of yogurt and seasoning.
Heat the frying pan to medium heat, add the chicken cook for 10 minutes (step back from the cooker as the mixture tends to make a pop sound)
Add the chopped red onions and cucumber for 2 minutes and fry until crispy on both sides.
Serve the dish with the yogurt sauce.
2 chicken fillets
2tbsp of sumac
150g of wild rice
Cucumber (thinly sliced)
A handful of parsley
½ a red onion chopped
200g Greek yogurt
A handful of mint leaves (without stalks)
½ juice of lemon
2 glugs of good virgin olive oil
2 radishes sliced
Pinch of salt and pepper for seasoning