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Sumac Spiced Chicken With Plums

Sumac Spiced Chicken With Plums for Savory-Sweet Bliss

Delight in the unique flavors of Sumac Spiced Chicken with Plums, combining tangy spices and sweet fruits for a perfect dinner.
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Middle Eastern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 tablespoon Lemon Zest Substitution: Use lime zest for a different citrus note.
  • 1 tablespoon Brown Sugar Omit for a less sweet preparation.
  • 2 tablespoons Ground Sumac Substitution: Dried lemon peel or lemon juice for a different tang.
  • 1 teaspoon Kosher Salt Adjust if using table salt.
  • 1/2 teaspoon Black Pepper Substitution: White pepper for a milder flavor.
  • 1/2 teaspoon Cinnamon Use less for a subtler flavor.
  • 1/2 teaspoon Allspice Substitution: A pinch of nutmeg can be used in place of allspice.
  • 2 tablespoons Extra-Virgin Olive Oil Avocado oil can be an alternative.
  • 3 cloves Garlic Cloves Substitution: Garlic powder can be used in a pinch.
For the Chicken and Garnish
  • 4 pieces Chicken Thighs (Skin on, Bone in) Substitution: Chicken breasts may be used but will require a shorter cooking time.
  • 2 sprigs Thyme Substitution: Oregano or rosemary for different herbal notes.
For the Fruit and Aromatics
  • 4 pieces Plums (halved or quartered) Substitution: Peaches or other stone fruits depending on season.
  • 2 pieces Shallots Substitution: Red or yellow onion, sliced.
  • 2 tablespoons Honey Substitution: Maple syrup for a vegan option.
  • 1 leaf Bay Leaf Remove before serving.

Equipment

  • Mixing bowl
  • Sheet Pan
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, combine the lemon zest, brown sugar (if using), ground sumac, kosher salt, black pepper, cinnamon, allspice, olive oil, and minced garlic. Whisk until well blended, creating a fragrant marinade.
  2. Place the chicken thighs in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring every piece is generously coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or ideally overnight.
  3. Preheat your oven to 400°F (200°C).
  4. In a large sheet pan, arrange the marinated chicken thighs skin-side up. Surround them with the halved plums and shallots, drizzling honey and a splash more olive oil over the top. Sprinkle with additional salt, a dash of cinnamon, allspice, and tuck in a bay leaf and thyme sprigs.
  5. Place the sheet pan in the preheated oven and roast for about 45 minutes. Check that the internal temperature reaches 165°F (74°C).
  6. Remove the sheet pan from the oven and let it rest for 5 minutes. Serve hot, garnished with the roasted shallots.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 500mgPotassium: 700mgFiber: 4gSugar: 15gVitamin A: 200IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Allow the chicken to marinate overnight for optimal taste and ensure a perfect crispy exterior by roasting skin-side up.

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