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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

sumac chicken thighs

Sumac is a dried, crushed berry that is a staple flavour of Middle Eastern cooking. It has a beautiful deep red, almost purple hue and it adds a distinctly tangy element to any dish it’s added to.

sumac chicken thighs

Serves 4

Prep Time: 10 minutes

Cooking Time: 30 to 40 minutes


1 tablespoon of honey

1 teaspoon of orange blossom water

8 chicken thighs

1 lemon

1 tablespoon of sumac

Fresh thyme

1 tablespoon of olive oil



Couscous or roast potatoes to serve


  1. Mix the orange blossom and honey together.
  1. Put chicken thighs in a roasting dish. Drizzle with orange blossom honey.
  1. Squeeze over the juice of a lemon. Slice the leftover lemon rind into rounds and place in the tray.
  1. Sprinkle evenly with sumac and fresh thyme, and a generous pinch of alt and pepper. Drizzle with olive oil.
  1. Roast in oven at 200c/180c fan/gas mark 6 for 30 to 40 minutes, or until thighs are cooked through.
  1. Serve with couscous or roast potatoes.

Storecupboard Essential: Sumac

This dried, crushed berry is a delightful bright purple colour, and is used in North African and Middle Eastern cuisine as a fragrant spice. It loves being paired with eggs but works equally well with chicken and lamb.

This recipe first appeared in The Irish Independent on December 3rd 

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