Ingredients

For the Butter

120g

Unsalted Butter, softened

1 tbsp

Orange Zest

Pinch

Saffron soaked in ½ tsp Orange Juice

½ tsp

Sea Salt Flakes

1 tsp

Sumac

For the Chicken

Chicken Breasts

100g

Gram Flour

1 tbsp

Sumac

1 tsp

Sea Salt Flakes

1 tsp

Orange Zest

Oil for Frying

Orange, sliced and blow-torched/grilled

Pistachios, Pomegranate Seeds & Parsley to serve

This crispy chicken recipe from Gourmet Glow highlights one of our favourite ingredients, sumac.

Method

Whip all the ingredients for the butter together and pop onto a piece of clingfilm. Roll up into a log and set aside in the fridge to firm up.
For the chicken, mix the gram flour, sumac, salt and zest in a bowl and set aside.
Cut an envelope down the side of each chicken breast and open out like a book. Set inside two pieces of clingfilm and bash with a meat hammer to about 1cm thick.
Coat each breast in the seasoned flour, shake and set on a tray while you heat 2cm oil in a large frying pan.
Cook the chicken for about 3-4 minutes each side until crisp, cooked through and juicy in the centre.
Set aside to drain.
Slice the butter log into rounds. Serve the hot chicken topped with the sliced butter and allow to melt. Garnish with the torched orange, pomegranate, parsley and pistachios and serve with a crisp salad.