Food and Recipes Meat Chicken Recipes Sumac Chicken 5.0 (1) Add your rating & review Tangy and fruity sumac is a fantastic way to add flavor to weeknight-favorite chicken thighs. By Alana Al-Hatlani Alana Al-Hatlani Alana Al-Hatlani is an Assistant Food Editor at Southern Living. Southern Living's editorial guidelines Published on August 18, 2024 Recipe tested by Southern Living Test Kitchen Recipe tested by Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Learn more about the Southern Living Test Kitchen Rate PRINT Share Close 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 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. 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. 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. 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. Rate It Print