Sumac Chicken
Sumac Chicken
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.
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