Israeli-style Sumaghiyyeh

Ingredients

In the Israeli adaptation of Sumaghiyyeh, chicken is used instead of lamb or beef to create a lighter and healthier version of the dish. The spices remain similar, with the addition of sumac to enhance the tangy flavor. The Israeli-style Sumaghiyyeh also incorporates chickpeas and spinach for added nutrition and a vibrant green color. The dish is traditionally served with couscous or rice, which complements the flavors and textures of the dish. We alse have the original recipe for Sumaghiyyeh, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground sumac 1 teaspoon ground sumac
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup cooked chickpeas 1 cup cooked chickpeas
• 200g (7 oz) fresh spinach leaves 200g (7 oz) fresh spinach leaves
• Juice of 1 lemon Juice of 1 lemon
• 4 cups chicken broth 4 cups chicken broth
• Cooked couscous or rice, for serving Cooked couscous or rice, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken thighs to the pot and cook until browned on all sides.
3. 3.
   Sprinkle the cumin, turmeric, sumac, salt, and black pepper over the chicken. Stir well to coat the chicken evenly with the spices.
4. 4.
   Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through and tender.
5. 5.
   Remove the chicken from the pot and shred it into bite-sized pieces using two forks.
6. 6.
   Return the shredded chicken to the pot and add the cooked chickpeas and fresh spinach leaves. Stir well and simmer for an additional 5 minutes, or until the spinach wilts.
7. 7.
   Stir in the lemon juice and adjust the seasoning to taste.
8. 8.
   Serve the Israeli-style Sumaghiyyeh over cooked couscous or rice.

Treat your ingredients with care...

• Chicken thighs — Make sure to remove any excess fat or skin from the chicken thighs before cooking.
• Sumac — Sumac is a tangy spice commonly used in Middle Eastern cuisine. If you can't find sumac, you can substitute it with a combination of lemon zest and a pinch of paprika for a similar flavor.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes or harissa paste to the dish.
• If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last few minutes of cooking.
• Feel free to customize the dish by adding other vegetables such as diced carrots or bell peppers.

Serving advice

Israeli-style Sumaghiyyeh is best served hot over a bed of fluffy couscous or rice. Garnish with fresh herbs such as parsley or cilantro for added freshness and color.

Presentation advice

To enhance the presentation of Israeli-style Sumaghiyyeh, arrange the shredded chicken, chickpeas, and spinach on top of the couscous or rice in an appealing manner. Drizzle some of the flavorful broth over the dish and garnish with a sprinkle of sumac or a lemon wedge.