Name: Palm Sugar Chicken with Olive Parsley Relish
Yield: Serves 8
Ingredients: 1 cup chicken stock; flaked sea salt and freshly ground black pepper to taste; 8 chicken breasts, deboned, skin-on; 3 tbsp Italian parsley, roughly chopped; a pinch of sumac; 1 cup palm sugar (the soft, sticky kind, often called jaggery), crumbled; 1 tbsp dried oregano; grated rind of 1 lemon; salt to taste; ½ cup green olives, pitted and roughly chopped; 2 tbsp sumac; 2 tbsp olive oil; ½ cup olive oil

Preparation info

Serves
8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

The sweet flavours of caramel palm sugar do a tango with salty olive and sour sumac. This is an accessible yet exciting chicken dish. Serve it with confidence and without compromise. Your guests will love it!

Ingredients

8 chicken breasts, deboned, skin-on
flaked sea salt and freshly ground black pepper to taste
1 cup palm sugar (the

Main course
Gluten-free

Method

Preheat the oven to 180°C. Season the breasts with salt and white pepper and lay them out in a roasting dish. Mix together the palm sugar, sumac, oregano and olive oil. Spread this mixture liberally over the chicken. Pour the chicken stock between the breasts.

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