04 Dec 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
Prep Time: 10 minutes
Cooking Time: 30 to 40 minutes
1 tablespoon of honey
1 teaspoon of orange blossom water
8 chicken thighs
1 tablespoon of sumac
1 tablespoon of olive oil
Couscous or roast potatoes to serve
- Mix the orange blossom and honey together.
- Put chicken thighs in a roasting dish. Drizzle with orange blossom honey.
- Squeeze over the juice of a lemon. Slice the leftover lemon rind into rounds and place in the tray.
- Sprinkle evenly with sumac and fresh thyme, and a generous pinch of alt and pepper. Drizzle with olive oil.
- Roast in oven at 200c/180c fan/gas mark 6 for 30 to 40 minutes, or until thighs are cooked through.
- 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