Welcome back, foodies! Today, I’m ready to enchant your taste buds with an exciting and aromatic journey to the Middle East. As someone who loves to dabble in a wide variety of flavors and cuisines, I am thrilled to share with you a recipe that’s become a favorite in our household—Sumac-Spiced Chicken Thighs with Warm Chickpea and Tomato Salad. This dish brings together the tangy, citrusy notes of sumac with the heartiness of chickpeas and the freshness of herbs, making it a wholesome and vibrant meal.
Now, for those who have been following my adventures in the kitchen, you know that I have to navigate around some dietary restrictions—namely eggs, dairy, and soya. This meal, I’m happy to report, is completely free of those allergens, yet doesn’t compromise on flavor one bit!
First, let’s talk sumac. If you’ve never used this incredible spice before, you’re in for a treat. Sumac has a beautiful reddish-purple hue and delivers a lemony tartness that can elevate any dish. It’s used widely in Middle Eastern cuisine and pairs perfectly with chicken. These sumac-spiced chicken thighs are not just loaded with flavor, but also incredibly juicy, thanks to the blend of spices and a quick marination.
While the chicken is soaking up all those magnificent flavors, we’ll prepare a warm chickpea and tomato salad that’s both delightful and nutritious. Chickpeas add a fantastic texture while tomatoes, cucumber, red onion, parsley, and mint bring a burst of freshness. Tossing it all with a zesty lemon and garlic dressing ties the whole salad together beautifully.
Here’s how you can make this gorgeous dish right at home:
Ingredients
- 4 boneless, skin-on chicken thighs
- 2 tablespoons ground sumac
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 1 can (400g) chickpeas, drained and rinsed
- 250g cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 lemon, juiced
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- Salt and pepper to taste
Method
Marinate the Chicken
- In a bowl, combine the ground sumac, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the chicken thighs with 2 tablespoons of olive oil and coat evenly with the spice mixture. Let marinate for at least 30 minutes to 2 hours in the refrigerator.
Prepare the Chickpea and Tomato Salad
- In a large bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, parsley, and mint.
- In a small bowl, whisk together the lemon juice, red wine vinegar, minced garlic, remaining 1 tablespoon of olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Adjust seasoning to taste. Set aside.
Cook the Chicken
- Preheat the oven to 200°C (390°F).
- Heat an oven-proof skillet over medium-high heat and add a drizzle of olive oil.
- Place the marinated chicken thighs skin-side down in the skillet and cook for about 5 minutes, until the skin is crispy and golden.
- Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
Assemble and Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve the sumac-spiced chicken thighs alongside the warm chickpea and tomato salad.
- Garnish with additional fresh herbs if desired and enjoy!
And there you have it—an easy-to-make yet irresistibly tasty dish that’s sure to impress your family and friends. Not only does it pack a punch of flavor, but it’s also a balanced, healthy meal perfect for any night of the week. Don’t forget to share your cooking adventures in the comments below; I’d love to hear how this recipe turned out for you. Happy cooking!
Ingredients
– 4 boneless, skin-on chicken thighs
– 2 tablespoons ground sumac
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 3 tablespoons olive oil
– 1 can (400g) chickpeas, drained and rinsed
– 250g cherry tomatoes, halved
– 1 small red onion, finely chopped
– 1 cucumber, diced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh mint, chopped
– 1 lemon, juiced
– 1 tablespoon red wine vinegar
– 1 garlic clove, minced
– Salt and pepper to taste
Method
Method
Marinate the Chicken
- In a bowl, combine the ground sumac, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the chicken thighs with 2 tablespoons of olive oil and coat evenly with the spice mixture. Let marinate for at least 30 minutes to 2 hours in the refrigerator.
Prepare the Chickpea and Tomato Salad
- In a large bowl, combine the chickpeas, cherry tomatoes, red onion, cucumber, parsley, and mint.
- In a small bowl, whisk together the lemon juice, red wine vinegar, minced garlic, remaining 1 tablespoon of olive oil, salt, and pepper.
- Pour the dressing over the salad and toss to combine. Adjust seasoning to taste. Set aside.
Cook the Chicken
- Preheat the oven to 200°C (390°F).
- Heat an oven-proof skillet over medium-high heat and add a drizzle of olive oil.
- Place the marinated chicken thighs skin-side down in the skillet and cook for about 5 minutes, until the skin is crispy and golden.
- Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F).
Assemble and Serve
- Remove the chicken from the oven and let it rest for 5 minutes.
- Serve the sumac-spiced chicken thighs alongside the warm chickpea and tomato salad.
- Garnish with additional fresh herbs if desired and enjoy!