Lebanese Pasta with Sumac Chicken and Lemon Yogurt
Want to discover the typical flavors of Lebanese cuisine without spending hours in the kitchen? This sumac chicken and lemon yogurt pasta is the perfect answer: a comforting dish that combines the tanginess of sumac, the freshness of lemon and the creaminess of yogurt. Sumac, that red spice so characteristic of Lebanon, gives the chicken an appetizing color and a slightly tangy taste that will make you travel. It's also a great way to answer the question "what are the typical dishes of Lebanese cuisine?": beyond mezze, Lebanese cuisine is full of generous family dishes like this one. And if you're wondering where to find a halal Lebanese restaurant near you, this recipe is a 100% halal homemade alternative that's so delicious!
Ingredients
- Pasta (penne or fusilli)400 g
- Chicken breasts500 g
- Sumac2 tbsp
- Greek yogurt200 g
- Lemon (juice and zest)1
- Garlic2 cloves
- Olive oil3 tbsp
- Ground cumin1 tsp
- Paprika1 tsp
- Fresh cilantro1/2 bunch
- Salt and pepperto taste
- Pine nuts (optional)2 tbsp
Nutrition
Instructions
- 1
Cook the pasta in a large pot of salted water according to package instructions. Drain, reserving a little cooking water.
- 2
Cut the chicken breasts into strips. In a bowl, mix sumac, cumin, paprika, salt, pepper and 1 tbsp olive oil. Coat the chicken with this mixture.
- 3
In a large skillet, heat the remaining olive oil over medium-high heat. Brown the chicken for 5-7 minutes until cooked through and slightly crispy. Set aside.
- 4
In a bowl, mix Greek yogurt with lemon juice, zest, crushed garlic and a pinch of salt. Add a little pasta cooking water to make a creamy sauce.
- 5
Add the drained pasta to the skillet with the chicken, pour in the yogurt sauce and toss gently over low heat for 1 minute.
- 6
Serve immediately, sprinkled with chopped fresh cilantro and toasted pine nuts if desired.
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