The tomatoes are the star here. So yum!

A nice and quick weeknight dinner.

Chopped green chilli and flat breads are a nice addition or try some roasted sliced potatoes in the oven at the same time as the tomatoes.

 

Serves 4

 

Sumac chicken
6-8 Chicken bone in pieces – I used thighs and drums
2 tsp sumac
zest of a lemon, juice of half a lemon
2 T olive oil
2 T chopped parsley or coriander is nice
1 tsp salt

Buttery roast tomatoes
500-600g ripe in season tomatoes- half cherry tomatoes is nice
50g butter
4 cloves garlic, crushed or chopped
salt

Salad
1 cos lettuce
1 small red onion, finely sliced
half a telegraph cucumber
mint leaves
juice half a lemon

Pomegranate yoghurt
1 cup Greek yoghurt
1 T pomegranate molasses
salt

Method

Pre heat the oven to 200 fan bake. Marinade the chicken with the sumac, lemon, herbs and olive oil.

Heat a large oven proof pan on a medium high heat and brown the chicken well. Set aside while you start the tomatoes.

Dice the bigger tomatoes and halve the cherry tomatoes. Add the butter to the chicken browning pan and add in the garlic. Add in all the tomatoes and simmer for 5 minutes so they start to break down. Place the browned chicken on top and transfer to the pre-heated oven and bake for 30 minutes or until the chicken is golden and cooked through.

Rest for 5-10 minutes before serving.

Salad
Arrange the lettuce, cucumber and mint leaves on a serving plate. Put the onion on top and squeeze over the other half of the lemon and sprinkle with salt and a little sumac.

Yoghurt
Mix together the pomegranate molasses and the yoghurt. Season.

Serve so everyone can help themselves.