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Sumac Chicken with Minted Eggplant Recipe

Sumac Chicken with Minted Eggplant
Sumac Chicken with Minted Eggplant

This recipe for Sumac Chicken with Minted Eggplant serves 4 people.

Time required: 25 minutes
(10 minutes to prepare, then cook for 15 minutes)

Ingredients you'll need:

  • ¼ cup of olive oil
  • ⅓ cup of lemon juice
  • 2 tsp caster sugar
  • 1 lemon, 140g sliced thickly
  • ½ cup of mint leaf, fresh coarsely chopped
  • 2 medium eggplant - aubergines, sliced thinly
  • 1 tsp lemon rind, grated
  • 2 tsp sumac
  • 1 tbsp tahini
  • 800 g chicken tenderloins

How to make Sumac Chicken with Minted Eggplant:

  1. Combine rind, half the juice, sumac, sugar, tahini and chicken in large bowl.
  2. Cook chicken on heated oiled grill plate (or grill or barbecue) 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.
(Sourced from The Australian Womens Weekly After Work Fast)

See other main course recipes.