Regular price $4.00
Tart flavor similar to lemon or vinegar. Substitute Sumac for fresh squeezed lemon on fish, chicken, salads, or roasted veggies. Sumac adds color to any dish, perfect garnish for hummus, deviled eggs or salads.
One Pan Sumac Chicken Thighs
6 small bone-in chicken thighs
1 tbsp sumac
1 tsp salt
pinch of black pepper
3-4 garlic cloves — , pressed
1/4 cup olive oil
6 springs fresh thyme or 1 tsp dried thyme
Preheat oven to 375 F.
In a bowl combine olive oil, salt, pepper, sumac, juice from 1 orange, garlic cloves and thyme. Stir to combine.
Dip chicken into marinade to coat evenly.
Slice the second orange into rounds. Place on the bottom of a skillet. Arrange chicken thighs on top.
Bake for 45 minutes, until the temperature of the chicken reaches 165 F and skin is crispy. Cook for longer, if needed.
Serve and enjoy!
Maple - Sumac Roasted Walnuts
4 Cups (12 oz.) walnuts
1/3 cup pure maple syrup
¼ cup white sesame seeds
2 tablespoons olive oil
½ teaspoon ground red pepper(optional)
½ teaspoon black pepper
1 ½ teaspoons kosher salt, divided
1 tablespoon ground Sumac
Preheat oven to 325 degrees
Place walnuts in a large bowl and with your hands. Break up whole walnuts into slightly smaller pieces. Add maple syrup, sesame seeds, olive oil and if desired red pepper, black pepper and 1 teaspoon of salt and toss until evenly coated.
Line rimmed baking sheet with parchment paper and spread walnut mixture on pan and place in oven and roast 15-20 minutes or until walnuts are golden brown and maple syrup is caramelized stirring occasionally. Remove from oven and immediately sprinkle with sumac and remaining ½ teaspoon of salt, stir or toss to coat.
Let cool completely before serving.
Sumac chicken with cauliflower and carrots
6 tablespoons olive oil, divided
1 tablespoon sumac
1 ¼ teaspoon kosher salt, divided
1 teaspoon light brown sugar
1 teaspoon paprika
¼ teaspoon ground red pepper
1 lb. cauliflower florets
2 ( 6oz.) small rainbow carrots, halved lengthwise
1 lb. chicken drumsticks, skinned
1lb. bone- in chicken thighs ,skinned
1 lemon halved lengthwise(save ½ for juice and thinly slice the other ½)
1 small red onion cut into ¾ inch wedges
½ cup finely chopped fresh flat leaf parsley
½ cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1 clove garlic, minced
Preheat oven to 425 and line rimmed sheet pan with foil or parchment paper.
Combine 3 tablespoons oil , sumac, 1 teaspoon salt, brown sugar, paprika and red pepper in a medium bowl. Place cauliflower and carrots on the baking sheet. Add half the oil mixture, toss to coat. Add the chicken thighs, drumsticks and lemon slices to the pan. Rub remaining oil mixture over chicken. Bake 425 degrees for 20 minutes. Stir vegetables and sprinkle onion wedges over pan. Bake for another 20 minutes or until chicken is done and internal temperature reaches 165 degrees. Combine remaining 3 tablespoons oil, ¼ teaspoon salt, parsley and remaining ingredients in a small bowl. Spoon parsley mixture evenly over chicken and vegetables and serve.