Sumac Chicken Breast with Cauliflower Purée and Warm Cucumber, Radish & Mint Salad

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken breasts dry with paper towels.

2. 2

   2. In a small bowl, mix 2 tbsp olive oil, half of the garlic, 2 tsp sumac, ground cumin, lemon zest, 1 tbsp lemon juice, half of the salt, and black pepper. Rub this mixture over the chicken and let it rest for 10 minutes.

3. 3

   3. Place the cauliflower on a baking tray. Add 1 tbsp olive oil, the remaining garlic, and a pinch of salt. Toss well and roast at 220 °C / 425 °F for 20 minutes, until tender and lightly golden.

4. 4

   4. Meanwhile, heat a large skillet over medium-high heat. Sear the chicken breasts for 2 minutes per side. Transfer them to an oven-safe dish and finish cooking in the oven at 220 °C / 425 °F for 10 to 12 minutes, or until fully cooked. Let rest for 5 minutes before slicing.

5. 5

   5. Transfer the roasted cauliflower to a blender or food processor. Add the chicken broth, Greek yogurt, and 1 tsp lemon juice. Blend until smooth and creamy. Adjust with a little more salt if needed.

6. 6

   6. In the same skillet used for the chicken, add the remaining 1 tbsp olive oil and sauté the cucumber and radishes over medium heat for 1 to 2 minutes, just until warmed through but still crisp.

7. 7

   7. Remove the skillet from the heat and toss the cucumber and radishes with the fresh mint, remaining sumac, remaining lemon juice, and a pinch of salt.

8. 8

   8. Spoon the cauliflower purée onto each plate. Top or serve alongside sliced chicken breast and finish with the warm cucumber, radish, and mint salad.