Fatta Chicken Salad with Sumac
Serves 4, can be served warm or chilled
4tbs of tahini paste
¼ cup of water
1tbs of lemon juice
1 small garlic clove, optional
Olive oil and 1 tbs of butter
2 onions, sliced into rings
3 garlic cloves, crushed
1 lb boneless chicken breasts, cubed
1 tsp cinnamon
½ tsp ground allspice
lemon juice, 1 lemon
salt and pepper to taste
flat leaf parsley, 1 bunch coarsely chopped
Optional: pitta bread, hummus, and/or Greek yogurt
1: To make the tahini sauce, combine the light tahini, water, and 1 tbs of lemon juice. Stir until consistency of a thick sauce. More water and lemon can be added if the paste is too thick. Add salt to taste. Add 1 crushed, small garlic clove to the mixture for extra flavor.
2: Heat olive oil in pan and add butter to hot oil. Stir butter in. (Ghee or clarified butter can be used instead.) When oil is fully heated, add onions and garlic and fry until the onions are sweated and clear.
3: Add chicken pieces and sumac. While stir-frying chicken add salt and pepper to taste.
4: Once chicken is nearly cooked through, add allspice, cinnamon and lemon juice to the pan. Stir occasionally until chicken is cooked through. Remove from pan and serve or let cool.
Plate chicken with parsley sprinkled on top with a dollop of yogurt or hummus on the side. If serving in a pitta as a sandwich, add a little tahini sauce into the pitta, then fill it with a mixture of chicken and parsley with a serving of yogurt, hummus, or tahini sauce on side.
Recipe adapted from Ghillie Basan’s The Food and Cooking of the Middle East, Anness Publishing Ltd (2013)
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