Sumac Chicken with Pickled Cucumbers

Name: Sumac Chicken with Pickled Cucumbers
Prep time: 30 min
Cook time: 25 min
Total time: 175 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 pieces chicken thighs (bone-in, skin-on); 2 tablespoons ground sumac (fresh); 3 tablespoons olive oil; 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 2 cloves garlic (minced); 1 lemon juice (freshly squeezed); 1 cup cucumber (thinly sliced); 1/2 cup apple cider vinegar; 1 tablespoon sugar; 1/2 teaspoon salt

175 min 4 servings Medium

All Recipes

A vibrant and tangy chicken dish infused with sumac, complemented by refreshing pickled cucumbers.

Prep

30 min

Cook

25 min

Total

175 min

Servings

Difficulty

Medium

Sumac Chicken with Pickled Cucumbers offers a delightful fusion of tangy and fresh flavours, making it a perfect dish for any occasion. Sumac, a staple in Middle Eastern cuisine, adds a vibrant citrusy note to the chicken, while the pickled cucumbers bring a refreshing crunch. This dish is not only visually appealing but also simple to prepare, making it an excellent choice for both weeknight dinners and special gatherings. The combination of spices and pickles creates a harmony of tastes that is sure to impress your guests.

Ingredients

Servings

For the Chicken

For the Pickled Cucumbers

Instructions

Prepare the marinade

In a bowl, mix ground sumac, olive oil, salt, black pepper, minced garlic, and lemon juice. Stir until well combined.

Pro tip: Ensure that the sumac is fresh and bright in colour for the best flavour.

Marinate the chicken

Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken, coating it evenly. Seal the bag or cover the dish, then refrigerate for at least 2 hours.

Pro tip: For deeper flavour, marinate overnight.

Pickle the cucumbers

In a bowl, combine apple cider vinegar, sugar, and salt. Stir until the sugar is dissolved. Add the cucumber slices and let them sit for at least 30 minutes.

Pro tip: Stir the cucumbers occasionally to ensure even pickling.

Preheat the oven

Preheat your oven to 400°F (200°C).

Bake the chicken

Place the marinated chicken thighs on a baking sheet, skin side up. Bake in the preheated oven for 25 minutes or until the internal temperature reaches 165°F (74°C).

Pro tip: Use a meat thermometer to check the temperature at the thickest part of the thigh.

Serve

Remove the chicken from the oven and let it rest for 5 minutes. Serve with pickled cucumbers on the side.

Pro tip: Garnish with fresh herbs like parsley or cilantro for added freshness.

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Tips & Tricks

<ul><li>Use fresh sumac for the best flavour. Ground sumac should be bright red, not brown.</li><li>Marinate the chicken for at least 2 hours for maximum flavour absorption.</li><li>Adjust the pickling time of cucumbers to your taste; longer for a stronger tang.</li><li>Serve the dish warm or at room temperature for the best experience.</li></ul>

Serving Suggestions

This Sumac Chicken with Pickled Cucumbers pairs beautifully with a side of fluffy basmati rice or warm pita bread. For a lighter option, serve it over a bed of fresh greens. Make ahead by preparing the pickled cucumbers up to a day in advance. Store any leftovers in an airtight container in the fridge for up to 3 days, allowing the flavours to meld even further.