Sumac Chicken

(1)

Tangy and fruity sumac is a fantastic way to add flavor to weeknight-favorite chicken thighs.

Southern Living Sumac Chicken Thighs on a plate to serve
Photo:

Victor Protasio, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

Active Time:
20 mins
Total Time:
50 mins
Servings:
4

Often found along highways, on dry hillsides, and in open fields, sumac is native to the South, and some kinds, such as smooth sumac, grow in all of the lower 48 states. The bush features cone-shaped clusters of red berries, called drupes, which mature from late summer to fall. The fruits are harvested, dried, and ground into a spice. But leave the foraging to professionals, because types that produce white or gray berries are considered poisonous. 

Instead, pick up a jar at your local spice store, and use its tart, citrus-like flavor in dinners like our Sumac Chicken inspired by the Palestinian dish musakhan. The spice adds a puckery punch to savory chicken and onions, as well as a beautiful pop of purple color.

Ingredients

  • 1 1/2 tsp. ground sumac, plus more for garnish

  • 1 tsp. garlic powder

  • 1/2 tsp. ground cumin

  • 1/2 tsp. ground Aleppo pepper

  • 1 3/4 tsp. kosher salt, divided

  • 4 (8-oz.) bone-in, skin-on chicken thighs, trimmed

  • 2 Tbsp. olive oil

  • 1/2 cup whole-milk strained (Greek-style) yogurt 

  • 1 Tbsp. fresh lemon juice (from 1 lemon)

  • 1 medium garlic clove, grated (1/2 tsp.)

  • Thinly sliced red onion

  • Chopped fresh flat-leaf parsley

  • Grated lemon zest

Directions

  1. Preheat oven to 400℉. Stir together sumac, garlic powder, cumin, Aleppo pepper, and 1 1/2 teaspoons of the salt. Pat chicken thighs dry using a paper towel. Evenly sprinkle and rub spice mixture onto both sides of thighs.

  2. Add oil to a large ovenproof skillet. Place thighs, skin side down, in cold skillet. Cook over medium, undisturbed, until skin easily releases from skillet and is deeply golden brown, about 20 minutes.

  3. Flip thighs, and transfer skillet to oven; bake in preheated oven until a thermometer inserted into thickest portion of thighs registers 165℉, 10 to 13 minutes.

  4. Stir together yogurt, lemon juice, garlic, and remaining 1/4 teaspoon salt in a small bowl. Spread yogurt mixture evenly over a platter, and place thighs on top. Garnish with red onion, parsley, zest, and additional sumac.

Related Articles