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Sticky Sumac Chicken Thighs

Sticky sumac chicken, served over Lebanese-style rice one a green platter.
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This Sticky Sumac Chicken is such a simple recipe but the flavour is huge. Sumac brings a bright, citrusy tang that cuts through the richness of the chicken. Honey balances that sharpness and helps everything caramelise, and the pomegranate molasses adds a deep sweet-sour stickiness. Paired with my Lebanese-Style Rice and some veg, it’s an easy midweek dinner that never disappoints.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 1 hour (plus marinating time)
  • Yield: 4 1x

Ingredients

Scale
  • 2 tbsp runny honey
  • 1 tbsp sumac
  • 1 tbsp extra-virgin olive oil
  • ½ tbsp pomegranate molasses
  • 1 tsp salt
  • 1kg chicken thighs (bone in, skin on)

For the sauce (optional):

  • 150ml chicken stock
  • 1 tbsp honey
  • 1 tbsp pomegranate molasses
  • 1 tsp sumac

Instructions

Without the sauce:

  1. Heat your oven to 200°C / fan 180°C.
  2. In a large bowl, mix the honey, sumac, olive oil, pomegranate molasses and salt. Add the chicken thighs and toss to coat. If you can, marinate for an hour or overnight, though even 15 minutes works while your oven heats.
  3. Arrange the chicken in a single layer in a roasting tin. Roast for 35 to 40 minutes, or until caramelised on the outside and cooked through.

With the sauce:

  1. Heat your oven to 200°C / fan 180°C.
  2. In a large bowl, mix the honey, sumac, olive oil, pomegranate molasses and salt. Add the chicken thighs and toss to coat. If you can, marinate for an hour or overnight, though even 15 minutes works while your oven heats.
  3. Arrange the chicken in a single layer in a roasting tin (leave some space around the thighs for better caramelisation).
  4. In a small bowl or jug, mix the sauce ingredients until well combined. Pour the sauce into the roasting tin around the chicken thighs. Roast for 35 to 40 minutes, or until the chicken is caramelised on the outside and cooked through.
  5. When the chicken comes out of the oven, transfer it to a plate or platter, tent with foil and leave to rest for 5 minutes.
  6. Meanwhile, pour the sauce from the tin into a small saucepan. Boil on high for 5 minutes, or until reduced and thickened.
  7. Serve with my Lebanese-Style Rice and some veg.

Find it online: https://zenaskitchen.com/sticky-sumac-chicken-thighs/

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