Hello, food lovers!
Al here, back with another exciting recipe for you! Today, we are diving into the rich and aromatic world of Middle Eastern cuisine with a dish that is not only bursting with flavor but also perfect for those with egg, dairy, and soya allergies. I promise, this is going to be a family favorite in no time!
Now, I have to be honest with you. My journey with Middle Eastern flavors started with a simple packet of sumac that caught my eye in a local spice shop. The tangy, slightly citrusy scent was irresistible, and I knew I had to create something special with it. After experimenting in the kitchen, I came up with these delectable Sumac-Spiced Chicken Thighs paired with a fragrant Herbed Quinoa Pilaf. It’s a combination that brings warmth and comfort to your plate, no matter the season!
### Ingredients
See the comprehensive ingredient list above for all the details. Trust me, these ingredients will infuse your kitchen with mouth-watering aromas.
### Method
Cooking this dish is straightforward and utterly rewarding.
1. Preheat your oven to 200°C (400°F).
2. Mix your spices and coat your chicken thighs thoroughly.
3. Bake the seasoned chicken thighs until they are golden brown and crispy on the outside (crispy skin is always a win in my book!).
4. While the chicken is baking, get started on your quinoa pilaf. Sauté the onions and spices to release their beautiful aromas, then cook the quinoa in vegetable broth for that extra layer of flavor.
5. Once your quinoa is tender, stir in fresh herbs for a burst of freshness.
With these sumac-spiced chicken thighs and herbed quinoa pilaf, you’ll have a dish that’s not only visually stunning but also tantalizingly delicious. The chicken comes out juicy and perfectly spiced, while the quinoa pilaf provides a lovely, herby backdrop that complements the bold flavors of the chicken.
### Serving Suggestions
I love to serve this dish with a simple side of roasted vegetables or a crisp green salad. The freshness of the veggies really balances the richness of the chicken and quinoa. Plus, it makes for a colorful plate that will impress any guests you might have over.
### Personal Musings
Whenever I prepare this dish, I’m taken back to that little spice shop adventure. It’s amazing how one ingredient can open up a whole new world of culinary exploration. Cooking has always been a way for me to travel without leaving my kitchen, and this dish is a perfect example of that.
So, grab your aprons and let’s bring the vibrant flavors of the Middle East into your home. I can’t wait to hear what you think of this recipe. Please make sure to leave your comments below and let me know how it turns out for you!
Happy cooking, and as always, enjoy every bite!
Cheers,
Al
Ingredients
**For the Sumac-Spiced Chicken Thighs:**
– 6 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 1 ½ tablespoons ground sumac
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon salt
– ½ teaspoon black pepper
– Juice of 1 lemon
**For the Herbed Quinoa Pilaf:**
– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 garlic cloves, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground turmeric
– ½ teaspoon salt
– ¼ teaspoon black pepper
– ¼ cup chopped fresh parsley
– ¼ cup chopped fresh cilantro
– 2 tablespoons chopped fresh mint
Method
**Method:**
1. **Prepare the Sumac-Spiced Chicken Thighs:**
– Preheat your oven to 200°C (400°F).
– In a small bowl, mix together the ground sumac, ground cumin, ground coriander, smoked paprika, garlic powder, onion powder, salt, and black pepper.
– Pat the chicken thighs dry with paper towels and place them in a large bowl.
– Drizzle the olive oil and lemon juice over the chicken thighs, then sprinkle the spice mixture evenly.
– Toss the chicken thighs until they are well-coated with the spices and oil.
– Arrange the seasoned chicken thighs on a baking sheet lined with parchment paper.
– Bake in the preheated oven for 35-40 minutes, or until the chicken thighs are cooked through and the skin is crispy.
2. **Prepare the Herbed Quinoa Pilaf:**
– While the chicken is baking, rinse the quinoa under cold water.
– In a medium saucepan, heat 1 tablespoon of olive oil over medium heat.
– Add the chopped onion and sauté for 3-4 minutes, until softened.
– Add the minced garlic, ground cumin, and ground turmeric, and sauté for another 1-2 minutes until fragrant.
– Add the rinsed quinoa, vegetable broth, salt, and black pepper to the saucepan. Stir to combine.
– Bring the mixture to a boil, then reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.
– Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes.
– Fluff the quinoa with a fork, then stir in the chopped parsley, cilantro, and mint.
3. **Serve:**
– Serve the sumac-spiced chicken thighs over a bed of herbed quinoa pilaf.
– Garnish with extra fresh herbs, if desired. Enjoy!
