The Grape Leaf's Chicken Sumac

By JPMccutcheon

Ingredients

• 3/4 c. olive oil
• 3 onions, peeled and diced
• 4 boneless chicken breasts, cut into 1/2-inch cubes
• 1/2 T. black pepper
• 1/2 T. cinnamon
• 1/2 tsp. ground cardamom
• 1 tsp. salt
• 1/2 c. red bell pepper, seeded and diced
• 1/2 c. red onion, peeled and diced
• 1 T. ground Sumac
• Tsatziki sauce (cucumber yogurt relish)
• 1 c. plain nonfat yogurt
• 3 to 4 cloves garlic, minced
• 1/2 cucumber, peeled and grated
• Juice and grated peel of 1 lemon
• Salt and pepper to taste
• 4 T. minced fresh parsley (or mint leaves)
• 1 T. extra virgin olive oil

Preparation

Step 1

In a skillet, heat oil until shimmery, then add onion and sauté until golden and softened, 5 to 8 minutes. Add chicken, pepper, cinnamon, cardamom and salt, and continue to cook, stirring often, for 20 to 30 minutes. Divide chicken among 4 plates, top with diced red pepper and red onion and a sprinkle of sumac. Serve over rice or couscous, with tsatziki on the side.

Tatziki Sauce
Pour liquid off the top of the yogurt. (If the yogurt is very thin, empty it into a coffee filter basket lined with filter paper, and let it drain in the refrigerator several hours.)