Chicken thighs are seared and cooked perfectly after being coated with garlic, sumac and oil! Severed with a sweet and tangy veggie ribbon salad and a warm toasted pita, tonights 30-minute dinner is perfect for any spring night!
Snow Peas, trimmed
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
BBQ TIP: Instead of pan-frying, grill chicken over medium heat, 6-8 min per side, until cooked through (74°C/165°F).
Wash and dry all produce.* Juice the lemon(s). In a medium bowl, whisk together the Dijon, 1 tbsp apricot jam (double for 4 ppl), 2 tbsp lemon juice (double for 4 ppl) and 2 tbsp oil (double for 4 ppl). Season with salt and pepper. Using a vegetable peeler, peel the carrot(s) and cucumbers into ribbons over the bowl with the dressing.
Thinly slice the snow peas into 1/8-inch slices. Roughly chop the mint leaves. Add the snow peas and mint to the bowl with the veggie ribbons, then toss together. Season with salt and pepper. Set aside. Mince or grate the garlic.
Pat the chicken dry with paper towels. In another medium bowl, combine the chicken, garlic, 1 tsp sumac (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Season with salt and pepper.
Heat a large non-stick pan over medium heat, then add the chicken. Cook until the chicken is golden-brown and cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
When the chicken is done, transfer to a plate and cover to keep warm. Set aside. Carefully wipe pan clean. Add another drizzle of oil to the same pan, then 1 pita. Toast until bottom is golden-brown, 1-2 min. Flip the pita over, then sprinkle with 1/2 tsp sumac. Toast until the other side of pita is golden-brown, 1-2 min. Repeat with remaining pita(s).
Slice the chicken. Cut the pitas into quarters. Divide the veggie ribbon salad between plates and top with the chicken. Serve with the sumac-pita on the side.