Sumac chicken with cheese polenta and tomatoes
Photographer: John Paul Urizar. Stylist: David Morgan
Sumac chicken with cheese polenta and tomatoes
INGREDIENTS
250g truss cherry tomatoes
2 cups (500ml) chicken stock
2 cups (500ml) water
2 sprigs fresh thyme
1 strip lemon rind
1 bay leaf, optional
1 tablespoon sumac
4 skinless chicken breast fillets
40g trimmed watercress
cheese polenta
2 cups (500ml) milk
2 cups (500ml) chicken stock
1 cup (170g) instant polenta
100g soft blue cheese
METHOD
Preheat the oven to 200°C (180°C fan-forced). Place tomatoes on an oven tray and roast for 15 minutes.
Meanwhile, in a large saucepan, place stock, water, thyme, lemon rind, bay leaf and sumac; bring to the boil.
Add chicken; return to the boil, simmer gently over low heat for about 10 minutes or until chicken is just cooked through, turning once.
Cheese polenta
In a separate large saucepan, bring milk and chicken stock to the boil. Gradually stir in polenta in a steady stream. Cook, stirring, over a low heat for about 3 minutes or until the polenta is soft. Crumble in the cheese, stir until melted. Season to taste with salt and pepper.
Slice chicken; sprinkle chicken with salt and pepper. Divide the polenta among four serving plates; place the chicken on polenta. Serve with watercress and tomatoes.
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