I love to cook. It’s always been the way I relax, unwind and enjoy my evenings. But since having the tiny human, the entire cooking process has gone out the window. Meal planning, grocery shopping, recipe finding – it’s all seemed too overwhelming, even 15 months in.
But thankfully, we live in 2016 and there’s an app for that. Those dinner in box services seem to be proliferating every day – and I can see why. They’re genius. Delicious easy recipes with all the ingredients – often organic – ready to go, pre-measured and laid out for you – yes, I’m signing up immediately.
Case in point, Marley Spoon. Marley Spoon has upped the meal-in-a-box ante by coming together with the master – Miss Martha Stewart herself – to bring some of Martha’s most tried and true recipes and smart cooking techniques neatly packaged and ready for you to whip up at home. Designed with easy weeknight cooking in mind, recipes reflect Martha’s love for seasonal ingredients and delicious flavors. I love that they select organic and sustainable whenever possible.
I recently gave this chicken salad recipe a go. I hadn’t cooked with sumac before, though I’ve been hearing about the middle eastern spice for awhile. I just haven’t been sure how to use it. In this case, you marinate your chicken in a sumac based glaze. Verdict? Totally delicious!
This dish is light and flavor packed but filling enough that it’s perfect for a weeknight dinner. I’m just thrilled I can finally break in my dream kitchen – I designed it to be used after all!
Sumac Grilled Chicken with Israeli Couscous Salad
Cooking time: 30 minutes
2 tsp sumac (0.2 oz)
2, 6oz boneless skinless chicken breast
2 Tbsp honey (1 oz)
1 cup pearl couscous (4.7 oz)
1⁄4 cup roasted unsalted almonds (1 oz)
1⁄4 oz fresh mint
1⁄4 oz fresh parsley
1⁄4 cup dried cranberries (1 oz)
2 oz baby arugula
freshly ground black pepper
Marinate chicken, Juice 1⁄2 of a lemon into a large bowl and whisk in sumac and 1 tablespoon oil. Use a sharp knife to lightly score chicken at 1⁄2inch intervals. Add chicken to bowl, season with salt and pepper and mix to coat, rubbing marinade into chicken.
Bring a medium saucepan of salted water to a boil over high heat. Zest 1 lemon over a small bowl and add remaining 11⁄2 lemon juice. Whisk in honey and 3 tablespoons oil; season to taste with salt and pepper.
Add couscous to boiling water and cook until al dente, 6–7 minutes. Drain and transfer to a large bowl. Drizzle with half of dressing and toss to combine.
Preheat a grill, grill pan, or broiler with rack 6inches from heat source. Place chicken on the grill or grill pan and grill (or place on a rimmed baking sheet and broil) until cooked through, about 6 minutes per side. Remove, cover loosely with foil, and set aside to rest for 5 mins. Slice on the bias.
Prep almonds & herbs and coarsely chop almonds. Pick parsley and mint leaves from stems.
Finish & serve in a bowl with couscous, add arugula, cranberries, almonds, parsley, and mint leaves. Season with salt and pepper and toss well to combine. Divide between plates and top with sliced chicken. Serve drizzled with remaining dressing.