We love easy Middle Eastern dishes that look like you put a lot of effort into them when you didn’t, and this is one of them. If you’ve never cooked with sumac before, this is the perfect recipe to start. You can find it at most conventional grocery stores in the international aisle. It has a natural tangy, lemon flavour with a vibrant purple colour, that pairs really well with other citrus fruits, like roasted lemons. Roasting a lemon only amplifies the fruit’s juiciness and sweetness, transforming it into a little yellow flavour bomb. Topping the chicken with fresh herbs brightens the dish, while the date syrup rounds out the meal, and the toasty pecans add crunch. You’ll be greeted with a delectable combination of textures and flavours with every bite. Not to mention, this dinner staple is easy on the eyes, making it a reliable repeat when entertaining.
Sumac Chicken with Date Syrup, Roasted Lemon Wedges & Pecans
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 70 minutes
1 Tbsp extra-virgin olive oil
½ lemon, squeezed
1 heaping Tbsp sumac
4 garlic cloves, roughly chopped
1 tsp date syrup
½ tsp sea salt
1½ lbs chicken thighs (or 4 chicken thighs)
1 leek, diced or 1 red onion, quartered
1 lemon, sliced into wedges
½ cup pecans
Fresh parsley or cilantro, roughly chopped
1. Whisk together the oil, lemon juice, sumac, garlic, date syrup and sea salt in a big bowl. Place the chicken in the bowl, get it covered in marinade and let it sit for 30 minutes, if you have time.
2. Preheat oven to 400ºF. In your roasting pan, scatter leeks around the bottom and place the chicken inside. Then scatter the lemon wedges around.
3. Roast in the oven for 25 minutes. At the 20 minute mark, add in the pecans to toast. Broil for 3-5 minutes to lightly crisp the chicken.
4. Take everything out and finish with a scatter of fresh cilantro or parsley and a big drizzle of date syrup.