Sumac chicken with cheese polenta and tomatoes

No one will know this succulent chicken dish took just 30 minutes to make. With tangy sumac, roasted tomatoes and a cheesy polenta puree this will soon become a favourite.

  • 30 mins preparation
  • Serves 4
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Sumac chicken with cheese polenta and tomatoes
  • 250 gram truss cherry tomatoes
  • 2 cup (500ml) chicken stock
  • 2 cup (500ml) water
  • 2 sprigs fresh thyme
  • 1 strip lemon rind
  • 1 bay leaf, optional
  • 1 tablespoon sumac
  • 4 skinless chicken breast fillets
  • 40 gram trimmed watercress
Cheese polenta
  • 2 cup (500ml) milk
  • 2 cup (500ml) chicken stock
  • 1 cup (170g) instant polenta
  • 100 gram soft blue cheese


Sumac chicken with cheese polenta and tomatoes
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Place tomatoes on an oven tray and roast for 15 minutes.
  • 2
    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.
  • 3
    To make 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.
  • 4
    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.