Think of this as your golden fridge hero — tender, tangy chicken slices infused with bold Middle Eastern spices and a zesty kick of sumac. Perfect for tossing into salads, wraps, or grain bowls… or just eating straight from the fridge (no judgment here).
🛒 Ingredients
500g chicken breast
1 tsp black pepper
1 tsp red chilli flakes
1 tsp paprika
1 tsp ground coriander
1 tsp thyme
1 tsp oregano
1 tsp dried parsley
2–3 tsp salt (to taste)
3 tsp sumac
2 tbsp olive oil
🍴 Method
Spice it up – In a bowl, mix together the black pepper, chilli flakes, paprika, coriander, thyme, oregano, parsley, salt, sumac, and olive oil. It should form a gorgeous deep red paste that smells like pure magic.
Coat the chicken – Add your chicken breasts to the bowl and give them a good massage with the spice mix — really get in there. Every piece should be glistening with that sumac-spiced goodness.
Bake to perfection- Lay the chicken in an ovenproof dish, cover with foil, and bake at 200°C until cooked through (about 25–30 minutes, depending on thickness).
Cool it down – Once out of the oven, remove the foil and let the chicken cool completely. This helps the juices settle and keeps the texture just right for slicing.
Slice & store – When cool, slice into thin strips and store in the fridge. You’ve now got perfectly seasoned chicken ready to elevate any dish — from wraps and salads to rice bowls or even breakfast eggs.
✨ Golden tip: A drizzle of lemon juice before serving brings the sumac’s citrusy tang to life — it’s a tiny touch that makes a big difference.
Golden Tanoor 