Barbecued chicken with sumac, spinach, tomatoes and pine nuts

Name: Barbecued chicken with sumac, spinach, tomatoes and pine nuts
Ingredients: 600 g free-range, corn-fed chicken breasts; 600 g free-range, corn-fed chicken breasts; 60 g pine nuts; 1 brown onion, finely sliced; 75 ml olive oil; seeds from 3 green cardamom pods, ground; 4 cloves garlic, sliced; 1 tablespoon ground sumac; 2 cloves, ground; ½ teaspoon freshly ground black pepper; 1 teaspoon sea salt; 4 tomatoes, finely sliced; 100 g baby spinach leaves, washed; 75 ml strained lemon juice; 16 large garlic cloves; 150 ml extra-virgin olive oil; 75 g tahini; freshly ground black pepper; sea salt

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

The rich and heady spice combinations of the Middle East give a new, alluring dimension to familiar ingredients. Here the spice sumac gives barbecued chicken an interesting, sour note.

Ingredients

60 g pine nuts
600 g free-range, corn-fed chicken breasts

Main course
Gluten-free

Method

Dry-roast pine nuts over gentle heat until golden, tossing to avoid burning.
Cut each chicken breast into quarters lengthwise.
Mix oil, onion, garlic, cardamom, cloves, sumac, salt and pepper in a bowl and add chicken. Marinate for 1 hour.
To make the garlic tahini dressing, preheat oven to