Sumac Chicken with Hazelnut Brown Butter, Roasted Cabbage and Lemon Asparagus

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Line a large baking tray with parchment paper or lightly grease it.

2. 2

   Place the cabbage wedges on the tray. Toss them with 30 ml (2 tbsp) olive oil, half of the minced garlic, 1 teaspoon sumac, half of the salt, and a little black pepper. Arrange in a single layer and roast for 15 minutes at 220°C / 425°F.

3. 3

   Meanwhile, pat the chicken breasts dry with paper towels. Season them with 2 teaspoons of sumac, the remaining salt, and black pepper.

4. 4

   Heat a large oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the chicken for 2 to 3 minutes per side until deeply golden, without fully cooking it through.

5. 5

   Remove the tray from the oven, push the cabbage to the sides, and add the asparagus in the center. Toss with the lemon zest, lemon juice, thyme leaves, the remaining garlic, and a pinch of salt. Return the tray to the oven.

6. 6

   Place the skillet with the chicken in the oven, or transfer the chicken to a baking dish if your skillet is not oven-safe. Roast the chicken and vegetables for 10 to 12 minutes at 220°C / 425°F, until the chicken is cooked and the asparagus is tender. The thickest part of the chicken should reach 74°C / 165°F.

7. 7

   While everything finishes roasting, melt the butter in a small saucepan over medium heat until it turns nutty brown and fragrant, 2 to 3 minutes. Add 1 teaspoon sumac and the chopped hazelnuts, stir for 30 seconds, and remove from the heat.

8. 8

   Let the chicken rest for 5 minutes. Serve each breast with roasted cabbage wedges and lemon asparagus. Spoon over the hazelnut brown butter and, if desired, finish with a little extra sumac before serving.