Recipe courtesy of Molly Yeh
Roasted Sumac Chicken with Zhug
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- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 507
- Total Fat
- 41 g
- Saturated Fat
- 9 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 143 mg
- Sodium
- 664 mg
This is an ode to the first thing Nick ever cooked for Molly – chicken. His was rubbery, unflavored and basically inedible, the opposite of this dish. Hers is inspired by Middle Eastern flavors: juicy chicken thighs with crispy skin and cloaked in a spicy zhug sauce. Which is why Molly is the cook in the family and Nick does the dishes.
- Level: Easy
- Total: 2 hr 45 min (includes marinating time)
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 507
- Total Fat
- 41 g
- Saturated Fat
- 9 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 25 g
- Cholesterol
- 143 mg
- Sodium
- 664 mg
Ingredients
Chicken:
Zhug:
Directions
- 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.
