I would love to take credit for this recipe however this was from Leith’s ‘How To Cook’ book that I purchased a few years back now and no matter how many cookbooks I continue to buy (and the collection is growing uncontrollably!) I always refer to back to this one the most. It gave me a real start with my cooking and helped take it to the next level. It covers virtually everything, so if you are just starting out, looking for new inspiration or wish to learn a new cooking technique, this book has what you need!
This was the first relish I ever made and as I’m not a ‘cheese and biscuits’ fan, relish doesn’t crop up often in my life! I was more than pleased with how well it accompanied the unique flavour of the chicken.
The relish does take a little longer to make but I’d highly recommend attempting it. It can be stored for up to a week in the fridge, as long as it’s kept in an air-tight container. Serve this dish with Paprika-seasoned Wedges or a mix of Sweet Potato & White Potato Wedges. Perfect for a Summer Sunday evening (or any other evening for that matter!).
Serves 4 | 1 hour 15 Minutes
3 tablespoons x Za’atar
1 tablespoon x Ground Sumac
350g x Boneless Chicken Thighs (thinly sliced)
2 tablespoons x Plain Flour
2 tablespoons x Olive Oil
Salt & Freshly Ground Pepper
Sweet Tomato Relish
1 x Red Onion (finely diced)
1 tablespoon x Olive Oil
100ml x White Wine Vinegar
1 Garlic Clove (crushed)
Small handful of Coriander (roughly chopped)
100g x Soft Brown Dark Sugar
400g x Tin Chopped Tomatoes
Pinch of Crushed Dried Chillies
2 teaspoons x Yellow Mustard Seeds
1/4 teaspoon x Salt
1. Add the za’atar spice mix with the sumac and combine with the chicken thighs, cover and leave in the fridge for up to an hour (if you have time).
2. Meanwhile, make the Sweet Tomato Relish by adding the olive oil to a medium-sized saucepan on a medium heat. After a few minutes, add the diced red onion and leave for 10 minutes or until softened, stir occasionally.
3. Add the wine vinegar and cook for a further 10 minutes. Next add the garlic, sugar, tomatoes, chillies, mustard seeds and salt, stir well and reduce the heat slightly. Gently simmer for 45 minutes until thickened. Stir occasionally.
4. After about 20 minutes of cooking the relish, pre-heat the oven to 200C (fan-assisted) and also heat a large frying pan with some olive oil on a medium level.
5. Remove the chicken from the fridge and empty into a large enough freezer bag. Add the flour, salt & pepper close and shake well so that the chicken is evenly coated.
6. Add the chicken to the frying pan for a few minutes on each side and then remove onto a baking tray. Place in the oven for 12 minutes, or until cooked through.
7. Add the coriander to the relish, taste and adjust the seasoning if required. Remove the relish from the heat and leave to cool slightly.