Cumin Sumac Crusted Chicken-020

I have not much to say other than that this meal is truly dinner party MAGIC.

Magic.

A crispy crust of spice – cumin, sumac, and coriander with a dash of cinnamon;
A creamy concoction of sweet parsnip and pungent brassica;
And the refreshing flavors of citrus from the sumac and lemon thyme amalgamate into a masterpiece.

Cumin Sumac Crusted Chicken with Lemon Thyme Scented Veggies

2 lbs. boneless, skinless chicken breast

1 tsp. sumac
1 tsp. ground coriander
1/2 tsp. cumin seeds
1/4 tsp. ground cinnamon
1/4 tsp. coarsely ground Himalayan sea salt
1/4 tsp. coarsely ground black pepper

2 large parsnips, peeled and roughly chopped
2 cups cauliflower florets
juice of 1 lemon, divided + 2 Tbs.
3 Tbs. fresh lemon thyme
sea salt and pepper
2 Tbs. extra virgin olive oil, divided
2 cups red cabbage, thinly sliced
1 tsp. cumin seeds

1 clove garlic, crushed and chopped
1 cup cherry tomatoes, chopped
sea salt and pepper
1/4 cup extra virgin olive oil

fresh chives

Combine the sumac, coriander, cumin, cinnamon, and salt and pepper and rub all over both sides of the chicken breasts. Be sure all surfaces are liberally coated in order to form a nice “crust” on the grill.

Meanwhile, boil the parsnips and cauliflower in a large pot of water until super soft. Transfer to a high speed blender with the juice of 1/2 lemon, 1 Tbs. oil, and salt and pepper. Puree until smooth. Fold in the lemon thyme for a gorgeous hint of green and a flavor punch that will leave you melting.

In a skillet, heat the remaining Tbs. of oil and add the red cabbage. Cover and sauté until soft. Remove from heat and add salt and pepper and cumin seeds.

Preheat the grill and cook the chicken breasts low and slow on each side until cooked all the way through. The crust will create crisp on the outside and super juicy and tender meat on the inside.

Finally, while the chicken grills, combine about 1 Tbs. of the remaining 1/4 cup of oil with the tomatoes and garlic. Saut√© until fragrant and amazing. Transfer to a small bowl and add salt and pepper and remaining oil. (You may want to double this deal…apparently it was not quite enough for our meal).

Garnish with fresh chives.

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