Zea Casablanca Chicken



Posted on April 26, 2013 at 11:39 AM

Your favorite humus (approximately ¾ Cup)

Sumac Crusted Chicken Breast

2 Tablespoons Almonds

¼ Cup Diced tomatoes

¼ Cup Sundried tomatoes

¼ Cup Feta Crumbles

5 Each Calamata Olives

4 Each Roasted Garlic

2 Tablespoons Extra Virgin Olive Oil

Approximately 2 teaspoons Fresh Basil Ribbons

Approximately 1 teaspoon Fresh Chopped Cilantro

Approximately 1 teaspoon Fresh Chopped Green Onions

1 Pita Bread


To cook the chicken you need chicken breast (seasoned and/or marinated with your favorite seasonings,) ground sumac and corn oil or canola oil:

  1. Season or marinate your chicken breast to your liking
  2. Sprinkle the ground sumac on one side of the chicken breast until it is evenly coated (approximately 2 teaspoons)
  3. Pre-heat your skillet on medium high heat
  4. Add corn or canola oil to the pan (approximately 1 oz)
  5. Place chicken into your skillet, with the sumac side down first
  6. Allow the chicken to cook until the edges begin to turn white
  7. Flip the chicken and allow to continue cooking until it is completely done and the chicken reaches an internal temperature of 165 degrees
  • NOTE: The side of the chicken that has the sumac crust will have a “blackened” appearance.
  • NOTE: Depending on the size and thickness of your chicken breast, you may need to pound the chicken before seasoning or finish cooking in the oven.

To Prepare The Dish:

  1. Place your pita bread in your oven to warm
  2. Scoop your favorite humus onto your plate
  3. Lay the sumac crusted chicken against the humus with the sumac side up
  4. Sprinkle slivered almonds, diced tomatoes, sun dried tomatoes, and feta crumbles all over the humus
  5. Place calamata olives and roasted garlic on top of the humus
  6. Pour extra virgin olive oil all over the humus
  7. Sprinkle with basil ribbons, chopped cilantro, and chopped green onions
  8. Cut pita bread into 1/8ths and arrange on side of the plate