Mary and Brian's Recipes

Roasted Sumac Chicken with Zhug
Category Poultry, Meditteranean
Events:
Ingredients
Chicken: 1/4 cup (50 grams) extra-virgin olive oil 2 tablespoons (2 grams) chopped fresh cilantro 1 tablespoon (21 grams) honey 1 tablespoon ground sumac 2 teaspoons kosher salt 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon freshly ground black pepper 2 large garlic cloves, grated 1 large lemon, zested and juiced 8 bone-in, skin-on chicken thighs, trimmed of excess fat (about 2 3/4 pounds/1248 grams) Zhug: 1 cup (24 grams) loosely packed fresh cilantro leaves 1 cup (24 grams) loosely packed fresh flat-leaf Italian parsley leaves 1 teaspoon ground cumin 1 teaspoon kosher salt 1/2 teaspoon ground coriander 4 to 5 small to medium jalapeños, seeded and roughly chopped 4 garlic cloves, crushed and peeled 1 lemon, juiced, plus lemon wedges for serving 1/4 cup (50 grams) extra-virgin olive oil Flaky salt, optional
Method
For the chicken: In a large mixing bowl, whisk together the olive oil, cilantro, honey, sumac, kosher salt, cumin, smoked paprika, pepper, garlic and lemon zest and juice. Add the chicken and toss to coat well in the marinade. Cover and marinate in the refrigerator for at least 2 hours and up to overnight, tossing once or twice if you have time. Remove the chicken from the refrigerator 30 minutes before cooking to bring to room temperature. Place an oven rack in the upper third position. Preheat the oven to 425 degrees F. Remove the chicken from the marinade and place in a single layer skin-side up in a cast-iron pan or enameled cast-iron braiser. Roast until the chicken is cooked through and tender and the skin is deeply browned and crisp, 28 to 32 minutes (an instant-read thermometer should read 165 degrees F when inserted into the thickest part of the thigh). While the chicken roasts, make the zhug. For the zhug: In the bowl of a food processor fitted with the blade attachment, add the cilantro, parsley, cumin, kosher salt, coriander, jalapeños, garlic and lemon juice. Process to make a coarse paste. With the machine running, add the olive oil and continue to process to make an almost smooth sauce. Transfer the sauce to a serving bowl. Serve the chicken with a sprinkle of flaky salt, if desired. Serve with the zhug and lemon wedges on the side. Leftover chicken will keep in the fridge for 2 to 3 days. Leftover zhug will keep in an airtight container in the fridge for 3 to 4 days.
Rating: Excellent