I know I have mentioned the spice Sumac seasoning before; I really think you should check it out. If you have a fabulous spice market of some sort near you; you should be fine. I do not so we buy ours online. Why do you want to check this spice out besides the the zip and color it will bring to your dishes especially but not limited to meat, veggies, dip and dressings. It does have some health benefits which might interest you. It is a powerful Antioxidant It ranks very high as an anti-inflammatory spice and again it adds and brings out flavor, similar power that salt does.
So apparently we didn’t take a picture when the chicken came out of the oven. One of my; and I know there are many flaws is that we are eating the food I write about in this blog. So I have a very short window to take pictures of the finished dish before we sit down and eat it. Apparently this one didn’t even get taken. I do apologize, we will make it again and update the pictures.
Another bonus is you can make this simple chicken dish. See what I did there, you buy the spice and now you need something to make with it; I got you! Chicken thighs are a fantastic choice here; seriously they are usually always a great choice. Bone-in skin-on are pretty forgivable when it comes to cooking and not drying out too much. No I don’t suggest you try to overcook them to prove me wrong but try cooking chicken breast 10 minutes longer than you should have.
Those little pods are the Aleppo pepper spice my daughter got from Occo. https://www.eatocco.com/
She is not here at the moment so I cannot confirm but she has backed several kickstarters and I believe this might be one of them. They come pre-measured in cute little pods, stay fresher longer. You should check them out!
I am giving you a heads up that you need to marinade the chicken for at least 3 hours. I honestly hate grabbing a recipe, make sure I have everything, get it all on the counter and it has to marinate overnight or I should have started 3 days ago; not cool! So make the marinade in the morning, when you want dinner take it out to come to room temperature and pre-heat your oven and you are golden. I would serve rice along side this and maybe your favorite summer squash. Keep it simple and delicious.
Pomegranate and Sumac Chicken
- 8 large bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
for the marinade
- 3 tablespoons pomegranate molasses
- 1 tablespoon tomato paste
- 1/2 teaspoon ground all-spice
- 2 teaspoons Aleppo pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon sumac
- 2 large garlic cloves crushed
- Kosher salt and black pepper
- In a large bowl add all the marinade ingredients and mix together with 1½ teaspoon salt and ½ teaspoon black pepper. Place the chicken in the bowl with the marinade and massage the chicken into the marinade making sure to cover the chicken with it. Cover the bowl and place it in the fridge for at least 3 hours.
- When you are to bake the chicken. Take the bowl out of the fridge and set it on the counter to come to room temperature, roughly 20 minutes. Pre-heat the oven to 400°F
- Place the chicken, skin side up on a rimmed baking sheet and drizzle with the olive oil. Place sheet pan in the oven and bake for about 35 minutes or until the chicken juices run clear.
Recipe adapted from cookbook Ripe Figs – Yasmin Kahn