This is the first time I’ve ever cooked with sumac, and I will definitely find ways to sneak this unique spice into my foods in the future! It is deep red in color, aromatic with notes of pink peppercorns and citrus. It tastes like dried lemons and ancho chilies all at once, with a tart, piquant surprise on the tongue. This would pair well with chicken, and fish.
This recipe is an adjusted version from Cooking Light. Who doesn’t like a one pan/sheet pan roasted dinner/lunch? It is quick, easy and would help with meal planning for the week.
Because of the ease, the wonderful flavors, the great bold colors, this is a mean for all the senses and rated high to those that I served it to.
6 tablespoons olive oil, divided
1 tablespoon sumac
1 1/4 teaspoons kosher salt, divided
1 teaspoon light brown sugar
1 teaspoon paprika
1/4 teaspoon ground red pepper
1 pound cauliflower florets
1 (3-oz.) pkg. carrots, halved lengthwise
1 (3-oz.) pkg. parsnips, halved lengthwise
2-3 pound bone-in-skin on chicken thighs
1 small lemon, halved lengthwise and thinly sliced
1 medium yellow or red onion, cut into 3/4-in. wedges
1 cup finely chopped fresh flat-leaf parsley
1 cup chopped fresh cilantro
1 fresh lemon, juiced
3 small garlic clove
Preheat oven to 425°F
Combine 3 tablespoons oil with sumac, 1 teaspoon salt, brown sugar, paprika, and red pepper in a medium bowl. Place cauliflower and carrots on a parchment-lined baking sheet. Add half of oil mixture; toss until all vegetables achieve an even coat.
Rub remaining oil mixture over chicken and under the skin. Add chicken, and lemon slices to pan, top with onion wedges.
Bake at 425°F for 20 minutes. Stir vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until chicken is done.
Turn on broiler and broil for 5 minutes or until skin is browned and crisp.
Combine remaining 3 tablespoons oil, parsley, and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables. Serve as is or over brown rice.