**Middle Eastern Delight: Sumac-Spiced Chicken Thighs with Herbed Couscous and Pomegranate**
Hello, lovely readers! Al here, ready to whisk you away on a flavor-packed journey to the Middle East with a dish that is guaranteed to tickle your taste buds and bring some exotic flair to your dinner table. As someone who loves to play with a variety of foods and flavors, I’m excited to share this recipe with you all.
With four kids running around and a busy household to keep up with, I always look for recipes that are both family-friendly and deliciously unique. Today, we’re diving into a recipe that brings together warm spices, fresh herbs, and a touch of sweetness—ideal for an unforgettable meal.
This recipe stars sumac, a tangy, lemony spice that pairs perfectly with juicy chicken thighs, which are roasted to perfection. To elevate the dish, we serve the chicken thighs over a bed of herbed couscous, and finish everything off with a sprinkle of vibrant pomegranate seeds. It’s a feast for the eyes and the palate!
### Ingredients
#### For the Sumac-Spiced Chicken Thighs:
– 8 bone-in, skin-on chicken thighs (approximately 1 kg)
– 2 tablespoons sumac
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– Juice of 1 lemon
#### For the Herbed Couscous:
– 1 cup couscous (approximately 175 grams)
– 1 1/4 cups boiling water (approximately 300 ml)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 cup chopped fresh parsley (approximately 15 grams)
– 1/4 cup chopped fresh mint (approximately 15 grams)
– 1/4 cup chopped fresh cilantro (approximately 15 grams)
#### For the Pomegranate Garnish:
– 1/2 cup pomegranate seeds (approximately 85 grams)
### Method
1. **Prepare the Chicken:**
– Preheat your oven to 200°C (400°F).
– In a small bowl, mix together 2 tablespoons sumac, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
– Rub the chicken thighs with 2 tablespoons olive oil and the juice of 1 lemon.
– Coat the chicken thighs evenly with the spice mix.
2. **Cook the Chicken:**
– Place the seasoned chicken thighs on a baking tray lined with parchment paper.
– Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is crispy and golden brown.
3. **Prepare the Couscous:**
– While the chicken is roasting, place 1 cup of couscous in a large bowl.
– Add 1 1/4 cups boiling water, 2 tablespoons olive oil, and 1/2 teaspoon salt to the couscous. Stir briefly, cover, and let it sit for 5 minutes.
– After 5 minutes, fluff the couscous with a fork and mix in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
4. **Garnish and Serve:**
– Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
– Serve the sumac-spiced chicken thighs over the herbed couscous.
– Sprinkle 1/2 cup pomegranate seeds over the dish for a burst of color and sweetness.
I’ve found this dish to be a real hit with my family—it’s got a wonderful balance of spices, the freshness of the herbs, and the juiciness of the chicken. The pomegranate seeds add a touch of sweetness and a delightful crunch that even the kids love.
So, if you’re looking to liven up your dinner routine with something a bit unique but still incredibly satisfying, give this Middle Eastern-inspired dish a try. You might just find it becomes a new family favorite!
Happy cooking, and until next time,
Al
Ingredients
### For the Sumac-Spiced Chicken Thighs:
– 8 bone-in, skin-on chicken thighs (approximately 1 kg)
– 2 tablespoons sumac
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– Juice of 1 lemon
### For the Herbed Couscous:
– 1 cup couscous (approximately 175 grams)
– 1 1/4 cups boiling water (approximately 300 ml)
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 cup chopped fresh parsley (approximately 15 grams)
– 1/4 cup chopped fresh mint (approximately 15 grams)
– 1/4 cup chopped fresh cilantro (approximately 15 grams)
### For the Pomegranate Garnish:
– 1/2 cup pomegranate seeds (approximately 85 grams)
Method
### Method
**1. Prepare the Chicken:**
– Preheat your oven to 200°C (400°F).
– In a small bowl, mix together 2 tablespoons sumac, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
– Rub the chicken thighs with 2 tablespoons olive oil and the juice of 1 lemon.
– Coat the chicken thighs evenly with the spice mix.
**2. Cook the Chicken:**
– Place the seasoned chicken thighs on a baking tray lined with parchment paper.
– Roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is crispy and golden brown.
**3. Prepare the Couscous:**
– While the chicken is roasting, place 1 cup of couscous in a large bowl.
– Add 1 1/4 cups boiling water, 2 tablespoons olive oil, and 1/2 teaspoon salt to the couscous. Stir briefly, cover, and let it sit for 5 minutes.
– After 5 minutes, fluff the couscous with a fork and mix in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh mint, and 1/4 cup chopped fresh cilantro.
**4. Garnish and Serve:**
– Once the chicken is done, remove it from the oven and let it rest for 5 minutes.
– Serve the sumac-spiced chicken thighs over the herbed couscous.
– Sprinkle 1/2 cup pomegranate seeds over the dish for a burst of color and sweetness.
Enjoy your Middle Eastern Delight!
