GRILLED SUMAC + GRAPE CHICKEN with MINTED YOGURT

I love sumac for it’s tangy lemony flavour, it gives the chicken a powerful sharp kick and to contrast that some sweetness from the grape molasses. I like serving the chicken with minted yogurt and some fresh herbs. It’s a great dish for entertaining, served hot or cold - you’ll want to eat it with your hands!

GRILLED SUMAC + GRAPE CHICKEN
w MINTED YOGURT 

Serves 2   I Gluten Free   I   Soy Free   I   Nut Free

PROVISIONS

• 2 free range chicken thighs*
• 1 free range egg
• 1/2 cup polenta
• 1 tbsp sumac
• 1 tsp cumin
• Murray River salt flakes
• Freshly ground pepper
• 1/4 ish cup grape molasses

MINTED YOGURT

• 2 spring onions, chopped
• A few Coriander leaves, chopped
• 4 mint sprigs, chopped
• Couple of big spoonfuls greek yogurt
• Murray River salt flakes
• Freshly ground pepper

 

METHOD

1. For the minted yogurt, combine all ingredients, stir and pop into fridge.
2. Line a tray with foil.
3. Cut chicken thighs into strips.
4. Crack egg into a bowl and beat with a fork.
5. In a shallow bowl combine polenta, sumac, cumin, salt & pepper. 
6. With one hand dip chicken into egg to coat, drop into polenta, with your other hand pick up chicken and coat in polenta, place on your tray. Repeat with remaining chicken.
7. Grill on a medium-high heat for a couple minutes and turn over to repeat on other side.
8. Brush grape molasses onto chicken and grill, turn and repeat on other side until browned and cooked through.
9. Serve with chilled minted yogurt.

*I used 2 large free range chicken thighs, but you can use 3-4 small ones also.