Preparation Time 10 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
- 3/4 cup (120g) cracked wheat (burghul)
- 1 tbs sweet paprika
- 1 tbs ground cumin
- 1/2 cup (125ml) olive oil
- 4 x 320g chicken marylands
- 2 tsp sumac*
- 1/4 cup (60ml) lemon juice
- 500g red cabbage, finely shredded
- 1/3 cup coarsely chopped coriander
- 1/3 cup (50g) pine nuts, roasted
- 1/3 cup (55g) sultanas
- Cook cracked wheat in a large saucepan of boiling salted water for 6 minutes or until still slightly al dente. Drain and cool to room temperature.
- Combine paprika, cumin and 1 tbs oil in a small bowl. Season to taste with salt and pepper then rub mixture all over marylands.
- Preheat oven to 200ºC and a char-grill pan until hot. Cook marylands in char-grill pan, turning regularly to prevent burning, for 10 minutes. Transfer to an oven tray and cook in oven for a further 10-15 minutes or until cooked through.
- Meanwhile, whisk together sumac, lemon juice and remaining oil in a small bowl. Season to taste. Place remaining ingredients in a large bowl. Add dressing and toss to combine. Serve marylands with Moroccan coleslaw.
- Sumac is a tangy Middle Eastern berry, sold ground. In supermarkets, look for the Masterfoods brand.
Notebook: - March 2006, Page 116
Recipe by Lisa Featherby
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