Sumac Chicken, Peach & Couscous Salad
This vibrant dish brings together succulent chicken, naturally sweet peaches, and fluffy couscous for a delightful summer meal. Plus, with the goodness of garlic and fresh herbs, it's not just delicious but also packed with flavour.
Ingredients
extra virgin olive oil2 tbsp
sumac2 tsp
garlic2 wholefinely grated
couscous150 g
red onion1 wholesmall, thinly sliced
lemon1 wholezested and juiced
mint15 groughly chopped
parsley15 tsproughly chopped
pine nuts50 g
rocket50 g
salt1 pinch
boiling water250 ml
black pepper1 pinch
chicken thighs900 gskinless and boneless
peaches3 whole
Instructions
Chef's Tips
For an extra burst of flavour, allow the chicken to marinate for at least 30 minutes, or even overnight in the refrigerator.
If you don't have fresh peaches, you can use tinned peaches (drained) or grilled nectarines as an alternative.
To make this dish a complete meal prep option, store the chicken and couscous salad separately in airtight containers in the refrigerator for up to 3 days. Add the rocket just before serving to keep it fresh.
Adjust the amount of lemon juice and herbs to your taste preference. A little extra lemon can brighten the whole dish.
Marinate the Chicken
In a bowl, combine the chicken thighs with the sumac, grated garlic, 2 tablespoons of olive oil, and a pinch of salt. Mix well to ensure the chicken is fully coated, then set aside to marinate while you prepare the rest of the salad ingredients.
Prepare the Couscous
Place the couscous in a heatproof bowl. Pour 250ml of boiling water over the couscous, ensuring it is just covered. Cover the bowl with a tea towel and let it sit for 5 minutes to absorb the water. Once absorbed, fluff the couscous with a fork. Stir in the thinly sliced red onion, lemon zest, lemon juice, chopped mint, chopped parsley, and a pinch of salt and black pepper.
Cook the Chicken, Peaches, and Pine Nuts
Heat a griddle pan or frying pan over a medium-high heat. Add the pine nuts to the dry pan and toast for 2-3 minutes, stirring frequently, until they turn golden brown. Transfer the toasted pine nuts to a separate bowl and allow them to cool. Lightly brush the peach wedges with olive oil. Place the peach wedges cut-side down on the hot griddle and cook for 2-3 minutes until they are charred and slightly softened. Remove the peaches from the pan and set aside. In the same pan, add the marinated chicken thighs and cook for 8-10 minutes on each side, or until they are cooked through and lightly charred.
Assemble and Serve
Add the rocket to the prepared couscous and toss gently to combine. Divide the couscous salad evenly among four plates. Slice the cooked chicken thighs into strips and arrange them on top of the couscous. Place the charred peach wedges alongside the chicken. Spoon any remaining pan juices over the chicken and peaches, then scatter the toasted pine nuts over each serving before enjoying.
