A herb-heavy take on Chicken Breast Toast, built on sumac and onion and finished the way we like it. Ready in about 1 hr and easily enough for 4 people.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the za'atar and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the red pepper along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
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