SUMAC RUBBED POLLO A LA PLANCHA

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SUMAC RUBBED POLLO A LA PLANCHA
Level of difficulty: medium Servings: 2 people Prep Time: 1 h 20 minutes

Ingredients

Black Olives from Spain

Chicken Thighs, boneless

Olive Oil

Whole Roasted Garlic cloves

Cherry Tomatoes

Green Olives from Spain

Star Anise

Whole Dry Red Chilies

Sumac Powder

Rosemary

Basil, broken with hand

Red Wine Vinegar

Parsley

Coarse Sea Salt

Instructions

  • Marinate the chicken with Sumac, Olive oil and Sea Salt. Refrigerate in the fridge for an hour.
  • In a Cast Iron pan heat oil, add rosemary sprigs, seer the Chicken thighs on both sides. Add star anise, baby onions, cherry tomatoes, green olives, black olives, whole roasted garlic cloves, whole red chilies, torn basil and cook for a minute. Season with sea salt and pepper.
  • Add a dash of red wine vinegar to the pan to deglaze all the flavors from the pan.
  • Garnish with fresh parsley leaves and serve in the cast iron pan itself.
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SUMAC RUBBED POLLO A LA PLANCHA
Level of Difficulty: medium
SUMAC RUBBED POLLO A LA PLANCHA
Prep Time 1hr 20 mins
Servings
2 people
Ingredients
  • 5 pcs Spanish Black Olives
  • 5 pcs (each pc 40 gms) Chicken Thighs, boneless
  • ¼ cup Olive Oil
  • 5 pcs Whole Roasted Garlic cloves
  • 5 pcs Cherry Tomatoes
  • 5 pcs Spanish Green Olives
  • 5 pcs Star Anise
  • 5 pcs Whole Dry Red Chilies
  • 1 tbspn Sumac Powder
  • few springs Rosemary
  • 5 to 6 leaves Basil, broken with hand
  • 1 tbspn Red Wine Vinegar
  • few springs Parsley
  • Coarse Sea Salt
Prep Time 1hr 20 mins
Servings
2 people
Ingredients
  • 5 pcs Spanish Black Olives
  • 5 pcs (each pc 40 gms) Chicken Thighs, boneless
  • ¼ cup Olive Oil
  • 5 pcs Whole Roasted Garlic cloves
  • 5 pcs Cherry Tomatoes
  • 5 pcs Spanish Green Olives
  • 5 pcs Star Anise
  • 5 pcs Whole Dry Red Chilies
  • 1 tbspn Sumac Powder
  • few springs Rosemary
  • 5 to 6 leaves Basil, broken with hand
  • 1 tbspn Red Wine Vinegar
  • few springs Parsley
  • Coarse Sea Salt
SUMAC RUBBED POLLO A LA PLANCHA
Instructions
  1. Marinate the chicken with Sumac, Olive oil and Sea Salt. Refrigerate in the fridge for an hour.
  2. In a Cast Iron pan heat oil, add rosemary sprigs, seer the Chicken thighs on both sides. Add star anise, baby onions, cherry tomatoes, green olives, black olives, whole roasted garlic cloves, whole red chilies, torn basil and cook for a minute. Season with sea salt and pepper.
  3. Add a dash of red wine vinegar to the pan to deglaze all the flavors from the pan.
  4. Garnish with fresh parsley leaves and serve in the cast iron pan itself.
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