I have never really done anything with sumac but the fabulous Amy from over at The Holistic Ingredient has been ‘sumac-ing’ things lately and I didn’t want to be left of the sumac train. Yes I can hear you… What is sumac? Well I am going to tell you right now. Don’t be so impatient. It’s a spice AND it’s a berry. Betcha didn’t know that bit. It’s a little bit tart (kinda like Miley Cyrus…. Actually she’s a LOT tart) so give a tangy zing to the dish. Sumac has been used historically to help with digestive problems, it is antioxidant, anti-fungal, and anti-microbial properties. High 5 Sumac. You rock like nobodies business.
This totally does not require a recipe but I will humor you anyway.
Zest & juice of 1 lemon
1 kg chicken thighs
1/2 cup chopped parsley
1/2 cup chicken stock
Salt & pepper to tastes
1 tsp sumac spice
Preheat oven to 160C. Add all ingredients to a big bowl & toss to coat well. Transfer everything to a baking dish & bake for 45-60 mins until the thighs pull apart easily. Serve with some delicious greens sautéed in coconut oil, ghee or organic butter. Eat up. Told you it was easy didn’t I.