Middle Eastern Sumac Chicken Recipe

I used sumac in an unexpected pairing for Middle Eastern Chicken Recipes, and the single pantry tweak I relied on will have you curious to try it.

I love how a few simple moves can turn chicken thighs into something unexpected. Ground sumac gives a lemony, almost tart pop that wakes up the meat and makes you want to eat faster than you should.

I kept this recipe honest, nothing fussy, but it still feels like a discovery. It sits somewhere between Sumac Recipes and Lebanese Recipes that I grew up with yet still surprises me every time.

If you like bold flavors and a little crunch on the skin you’ll get curious fast, and maybe make it again before you said you would.

Ingredients

• Chicken thighs: Rich in protein and iron, bone in skin on keeps meat juicy.
• Ground sumac: Tangy, citrusy spice that brightens dishes, adds sour notes and antioxidants.
• Extra virgin olive oil: Extra virgin olive oil bring healthy monounsaturated fats, silkiness and better browning.
• Lemon juice: Fresh lemon juice gives acidity, vitamin C and a zippy brightness.
• Garlic: Garlic offers pungent, savory depth plus immune boosting sulfur compounds.
• Pomegranate molasses or seeds: Adds sweet and sour complexity, glossy tang, and antioxidant rich bursts.
• Parsley: Chopped parsley add green freshness, vitamin K and mild herbaceous balance.
• Cumin: Warm cumin gives earthiness, helps digestion and complements paprika.
• Sweet paprika: Sweet paprika adds mild smoky sweetness and vibrant color.

Ingredient Quantities

• 1 1/2 lb (700 g) chicken thighs bone in skin on
• 3 tbsp ground sumac
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice from about 1 lemon
• 4 garlic cloves minced or grated
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1 tsp coarse salt
• 1/2 tsp black pepper
• 1 large onion thinly sliced
• 2 tbsp chopped fresh parsley
• 1 tbsp pomegranate molasses optional or a handful pomegranate seeds

How to Make this

1. Put 3 tbsp ground sumac, 3 tbsp olive oil, 2 tbsp lemon juice, 4 minced garlic cloves, 1 tsp cumin, 1 tsp sweet paprika, 1 tsp coarse salt and 1/2 tsp black pepper in a big bowl and stir to make a paste.

2. Add 1 1/2 lb chicken thighs bone in skin on to the bowl and rub the mixture all over, getting under the skin where you can. Cover and refrigerate at least 30 minutes, better if you marinate 2 to 12 hours.

3. Preheat oven to 400 F 200 C. While it heats slice 1 large onion thin and spread the slices in the bottom of a baking dish, drizzle a little extra olive oil over them so they dont burn.

4. Arrange the marinated chicken on top of the onion slices skin side up, spoon any leftover marinade over the pieces.

5. If you want extra crisp skin quickly sear the chicken skin side down in a hot skillet for 3 to 4 minutes before putting it on the onions, then transfer to the oven.

6. Bake 35 to 45 minutes until the chicken is cooked through, juices run clear and an instant read thermometer reads 165 F in the thickest part of the thigh. The skin should be golden and slightly crisp.

7. If using 1 tbsp pomegranate molasses brush it over the chicken in the last 5 to 10 minutes of baking or drizzle it over right after the chicken comes out. Or scatter a handful of pomegranate seeds on top for freshness.

8. Let the chicken rest 5 minutes, sprinkle 2 tbsp chopped fresh parsley and a little extra sumac if you saved some, then serve with rice pita or a salad.

Equipment Needed

1. Large mixing bowl (for the sumac paste and to marinate the chicken)
2. Measuring spoons (tbsp and tsp)
3. Large spoon or silicone spatula (to stir and rub the marinade)
4. Sharp knife and cutting board (for slicing the onion and chopping parsley)
5. Ovenproof baking dish or casserole (big enough for 1 1/2 lb chicken)
6. Heavy skillet, preferably oven-safe (to sear the skin quickly before baking)
7. Tongs (for arranging and flipping the chicken)
8. Pastry brush (to glaze with pomegranate molasses or oil)
9. Instant-read meat thermometer (to check the thighs reach 165 F)

FAQ

Middle Eastern Sumac Chicken Recipe Substitutions and Variations

• Sumac: if you dont have ground sumac sub with 1 tbsp lemon zest plus 1/4 to 1/2 tsp salt, or 1 tbsp lemon juice mixed with 1/2 tsp paprika; it gives that bright, tart lemony zip sumac brings.
• Extra virgin olive oil: swap 1:1 with avocado oil or grapeseed oil for a neutral, high smoke point fat, or use melted ghee for a richer, slightly nutty result.
• Pomegranate molasses: use 1 tbsp balsamic reduction or 1 tbsp honey plus 1 tsp lemon juice, or reduce 3 tbsp pomegranate juice to a syrup; you want sweet-tart thickness.
• Fresh parsley: replace with chopped cilantro, mint, or dill in the same amount; cilantro or mint make it more herb-forward in a Middle Eastern way.

Pro Tips

– Pat the skin really dry before you cook, dont rub more marinade onto the skin or it wont crisp up. If you want extra crunch, sear the pieces skin side down for a few minutes or hit them under the broiler for 1 to 2 minutes at the end but watch it, it burns fast.

– Slide the marinade under the skin with your fingers so the meat actually gets flavored, not just the outside. Marinate longer when you can, overnight is best, but bring the chicken to room temp for 20 to 30 minutes before it goes in the oven so it cooks more evenly.

– Elevate the chicken off the dish if possible, use a small rack or pile the onions so air can circulate, that helps the skin brown instead of stewing. Use an instant read thermometer in the thickest part of the thigh to avoid overcooking, pull it right at the safe temp and let it rest.

– Save the pomegranate molasses for the last few minutes or brush it on after it’s out of the oven, the sugar in it will burn if left on too long. Also, if you want bright contrast, sprinkle fresh pomegranate seeds and parsley right before serving, saves the dish from feeling heavy.