Sumac Charred Chicken, Peach and Couscous Salad

Name: Sumac Charred Chicken, Peach and Couscous Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 150g Couscous; 1 Red Onion, thinly sliced; 1 Lemon, juice and zest; 3 Ripe Peaches, cut into wedges; 15g Mint, picked and roughly chopped; 6 Skinless And Boneless Chicken Thighs, or use breast if you prefer.; 2 tsp Sumac; 2 Garlic Cloves, grated, or use paste; 2 tbsp Extra Virgin Olive Oil, plus extra for brushing; 30g Parsley, picked and roughly chopped; 50g Pine Nuts, lightly toasted; 60g Rocket; 1 tsp Runny honey, or hot honey; 1 pinch Chilli Flakes

Poultry

10m prep time

30m total time

Easy level

14 ingredients

Sumac Charred Chicken, Peach and Couscous Salad recipe by Cherrypick

Marinate chicken thighs in sumac and garlic, then grill and serve with a peach and pine nut couscous salad. It makes a quick and easy summer dish that makes brilliant leftovers the next day.

Method

Based on 4 servings, adjust as needed.

Step 1

Mix the chicken with the sumac, garlic, extra virgin olive oil and a pinch of salt. Set aside to marinate while you prepare the salad.

Step 2

Put the couscous in a heatproof bowl, pour over just enough boiling water to cover the couscous, cover with a tea towel and leave to absorb for 5 mins. Fluff up with a fork, then stir in the red onion, lemon zest and juice, mint, parsley and some seasoning.

Step 3

Heat a griddle or frying pan over a medium-high heat. Tip in the pine nuts and toast for a few minutes until golden, transfer to a bowl and leave to cool. Brush the peach wedges lightly with olive oil and cook cut-side down for 2-3 mins until charred and softened. Set aside and drizzle with the honey, a pinch of salt and a pinch of chilli flakes, if you like.

Step 4

In the same pan, cook the chicken thighs for 8-10 mins on each side until cooked through and lightly charred. You can always transfer the pan to the oven rather than cook the chicken on the stove if you prefer. Just make sure that your pan is oven-safe.

Step 5

Toss the rocket through the couscous, then divide between plates. Slice the chicken and lay it on top with the peaches. Spoon over any pan juices and scatter over the pine nuts to serve.

Ingredients
Based on 4 servings

150g Couscous 1 x Sainsbury's Cous Cous 500g
1 Red Onion, thinly sliced 1 x Sainsbury's Red Onions Loose
1 Lemon, juice and zest 1 x Sainsbury's Lemons
3 Ripe Peaches, cut into wedges 1 x Sainsbury's Peaches, Ripe & Ready x4
15g Mint, picked and roughly chopped 1 x Sainsbury's Fresh Packed Mint 30g
6 Skinless And Boneless Chicken Thighs, or use breast if you prefer. 1 x Sainsbury's 1kg British Chicken Thigh Fillets
2 tsp Sumac 1 x Sainsbury's Sumac 45g
2 Garlic Cloves, grated, or use paste 1 x Sainsbury's Large Garlic
2 tbsp Extra Virgin Olive Oil, plus extra for brushing 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
30g Parsley, picked and roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
50g Pine Nuts, lightly toasted 1 x Sainsbury's Pine Nuts 100g
60g Rocket 1 x Sainsbury's Wild Rocket 60g
1 tsp Runny honey, or hot honey 1 x Sainsbury's Runny Honey 340g
1 pinch Chilli Flakes 1 x Sainsbury's Crushed Chillies 32g