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Citric acid is often known as a preservative in jams and cordials, but it’s also a brilliant way to sharpen flavours in savoury cooking. Here, it teams up with Greenfields Sumac (Somaq), Citric Acid, and Aleppo Chilli to give chicken a juicy, lip-smacking tang that balances beautifully with a sweet pomegranate drizzle. It’s the sort of dish you’d bring out for a sunny weekend lunch – unusual, original, and bursting with flavour.
Prep time: 15 minutes (plus 1 hour marinating)
Cooking time: 25 minutes
Total time: 40 minutes (active)
4 skinless chicken breasts
2 tsp Greenfields Citric Acid
2 tsp Greenfields Sumac (Somaq)
1 tsp Greenfields Aleppo Chilli
1 tsp Greenfields Ground Cumin
1 garlic clove, finely grated
3 tbsp olive oil
1 tsp Greenfields Himalayan Pink Salt (Fine)
150g pomegranate seeds
1 tbsp Greenfields Pomegranate Molasses (or honey if preferred)
Small bunch fresh parsley, chopped
Flatbreads, to serve
n a large bowl, whisk together the citric acid, sumac, Aleppo chilli, cumin, garlic, olive oil, and salt.
Add the chicken breasts and rub the marinade well into the meat. Cover and leave to marinate in the fridge for at least 1 hour (up to overnight).
Preheat a grill pan or BBQ. Cook the chicken for 5–6 minutes per side, until charred and cooked through.
In a small bowl, stir together pomegranate seeds, pomegranate molasses, and parsley.
Slice the chicken and arrange on a platter. Spoon over the pomegranate dressing.
Serve with warm flatbreads for scooping up the juices.
Calories: 340 kcal
Protein: 31g
Fat: 12g
Carbohydrates: 22g
Fibre: 4g
Salt: 1.2g
This dish is so fresh and tangy – the citric acid made the chicken incredibly juicy!
The ingredients used in this recipe could also be used to create…
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