Sumac is available in Middle Eastern markets, Asian markets, and your better culinary shops. Do not use sumac berries from native American bushes, they are poisonous. Edible sumac closely resembles paprika and adds a decidely lemon flavor to most dishes. This recipe is adapted from one given to me by a Jordanian friend in Seattle. This would also work well on a bed of onions or bake it without the bed of cabbage and serve it over steamed spaghetti squash, pasta or rice.
- 6 chicken thighs, skinless, boneless
- 1 cup homemade yogurt
- 2 tsp sumac
- 1/4 tsp cayenne pepper
- 1/2 tsp each sea salt and fresh ground black pepper
- 1 cup Panko bread crumbs
- 1 small head of cabbage, shredded coursely
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 small onion, chopped fine
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1/2 cup cilantro, chopped fine, divided
- 1 Tbsp sumac
Generously salt and pepper chicken thighs, place in a zip-lock bag. Stir sumac and cayenne into yogurt and pour half of it on top of chicken, seal bag and massage. Set in refrigerator to marinate for 40 minutes. Sauté garlic, onion, red and green peppers, and 1/2 the cilantro in olive oil until wilted, remove from pan and set aside. Place shredded cabbage in an oven-proof casserole dish. Remove chicken from marinade, discard marinade, roll chicken in Panko bread crumbs and fry just until lightly browned on both sides. Place on top of cabbage in casserole. Heat the remaining half of the yogurt marinade in the same skillet over medium heat, whisking to blend with pan drippings. Add the sauteed vegetables and simmer for 2 minutes then pour over chicken and cabbage. Sprinkle remaining sumac over top. Cover and bake at 350° F. for 30 minutes. Remove cover and continuing baking for 10 minutes more. Top with remaining cilantro, serve with a black bean salad and warm lavash or pita bread.