Black Lime & Sumac Roasted Chicken
Sumac and Dried Limes are staples in Middle Eastern cooking. You can find whole black limes at an international market and use them whole in soups or stews, crush them in any dish, or put the pieces in a spice blender and grind them to make a fresh, tart powder/dust. Grinding them whole when needed is the best way to keep the oils fresh, so you don’t have the powder sitting around for long periods of time and it loses its punch. Both are very tart/sour/earthy spices. Along with the lemons you will get a big pop of flavor, but the olive oil will help diminish the sourness. As a suggestion, try serving with a Lebanese or large pearl couscous or rice pilaf on the side.
- In a large bowl, mix all ingredients, except chicken. Squeeze juice of one lemon. Mix marinade well. Add chicken and rub until all is well coated.
- Cover and place back in fridge up to 6 hours. Stir every so often.
- *If marinating overnight, leave out lemons until ready to bake.
- Preheat oven to 400 degrees.
- On large baking sheet with parchment paper, lay out chicken thighs and all ingredients, including marinade; adding the lemons. For each piece of chicken, rub marinade mixture up under the skin onto the meat, even placing some of the garlic slices under the skin. Season the chicken with plenty of salt and freshly ground black pepper. And more sumac and black lime powder if you like.
- Bake for 15 minutes, then reduce heat to 350 degrees until chicken is cooked. About 30-40 minutes total. *The larger thighs will take the 40 minutes.
- *If you are adding any additional ingredients, add seeds, halved apricots and raisins in the last 10 minutes of baking.
- Garnish with cilantro, fresh thyme or parsley leaves.