Freshmenu Blog

Sumac Roasted Chicken and Millet Pilaf

Freshmenu Blog
Sumac Roasted Chicken and Millet Pilaf

Essentially Middle Eastern and Mediterranean, the tangy Sumac berries vary in colour from dark red to purple depending on the shrub’s habitat.  A dash of the pretty purple Sumac can turn an ordinary meat or salad preparation into an other-worldly treat. Try our Sumac Roasted Chicken and you’ll see what we mean. Chicken drumsticks marinated with Sumac, cumin and fennel are roasted to its succulent best and served with a foxtail-millet pilaf, pan tossed veggies and creamy jus.

 

Ingredient

Chicken drumstick - 1.5gms

Fresh coriander with stem (roughly chopped) - 50gms

Sumac powder - 10gms

Cumin seeds - 5gms

Fennel seeds - 5gms

Lime Juice - 10

Pomegranate Juice Reduction - 15gms

Hung curd - 50gms

Crushed black pepper -2gms

Salt - 5gms

Fresh Red chilli - 3gms

Olive oil - 50gms

Peeled garlic - 5gms

Millet pilaf

Foxtail millet cooked - 1.5gms

Brown onion - 100gms

Chopped onion - 70gms

Fine Chopped Garlic - 10gms

Chopped leek - 10gms

Chopped Celery - 10gms

Chopped Coriander leaves - 50gms

Mint leaves - 10gms

Cinnamon stick - 5gms

Turmeric Powder - 2gms

Butter - 25gms

Refined oil - 25gms

Salt - 5gms

Crushed black pepper - 1gm

Pomegranate arils - 50gms

Creamy Jus

Demi glaze - (mixed in water) - 500gms

Fresh cream - 100gms

Veg. stock - 100gms

Finely chopped onion - 50gms

Finely chopped garlic - 5gms

Salt - 2gms

Crushed black pepper - 1gm

Chopped parsley - 5gms

Refined oil - 10gms

Tossed Vegetable

Bell Pepper triangle - (Red, Green, Yellow) - 400gms

Cauliflower Florets - 200gms

Broccoli florets - 100gms

Chopped garlic - 10gms

Salt - 5gms

Crushed black pepper - 1gm

Olive oil - 20gms

Dry thyme - 1gm

Lemon juice - 5ml

 

Preparation Method

Grind coriander leaves, sumac, garlic, cumin seed, fennel seed and fresh red chilli with olive oil. The texture has to be slightly grainy.

Take the ground paste and put it in a bowl, to this add hung curd, salt, pepper, pomegranate and mix it well. Adjust seasoning and set aside.

Chicken Marination:

With a knife, make slits on the drumsticks. Keep it marinated overnight. 

Sear both sides of the drumstick on a hot plate or non-stick pan for approx 1 minute each side. And then cook it in the oven at 180 degree Celsius. For approx. 10-12mins.

Creamy jus

Saute onion and garlic in pan. Add Demi glaze,  add the vegetable stock. Adjust consistency and add fresh cream in the end. Finish with chopped parsley.

Tossed vegetables:

Boil water with salt. Blanch broccoli florets, refresh in chilled water and keep.

Similarly, boil cauliflower florets. Dip it in cold water and keep aside.

Saute chopped garlic, add bell pepper triangles. Toss it for approx. 1 minute. Add blanched broccoli and cauliflower.

Millet Pilaf:

Heat oil in a pan, add chopped onion, garlic and turmeric powder and saute. Add the boiled millet to the browned onion and toss.

Add butter, chopped coriander, mint leaves, salt and pepper. Toss it well and serve.

Sumac Roasted Chicken with Millet Pilaf.jpg

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