Sufra Dayma: Chicken and Capsicum Goulash By Moushira Abdel-Malek Serves 4 Ingredients: 600 gms chicken breast fillets (3 cm cubes) 1 1/2 crushed garlic 1 tsp tomato pasta 1 large green capsicum (cubed) 1 onion (quartered) 2 tomatoes (quartered) 1/4 cup sour milk ( rayeb ) 1 tbsp sour cream 2 tbsp finely chopped parsley leaves 1 tbsp olive oil + 1 tsp (extra) Salt + pepper + thyme + turmeric Method: Marinate chicken pieces in sour milk, garlic, tomato paste and seasoning. Refrigerate for 4 hours or overnight. Combine capsicum, onion and tomato pieces with extra olive oil. Grill over a hot griddle until slightly softened and leave aside. Heat oil in a pan. Add chicken and cook to brown over medium-high heat. Add grilled vegetables. Stir to combine and continue to cook until chicken is done. Stir in sour cream and re-season (to taste). Sprinkle parsley and remove from heat. Serve with mashed potato.