Molly Yeh’s Roasted Sumac Chicken with Zhug

Welcome to a flavorful journey with Molly Yeh’s Roasted Sumac Chicken with Zhug, a dish that transforms the humble chicken into a culinary masterpiece. Inspired by Molly’s unique blend of Jewish, Chinese, and Midwestern influences, this recipe is not only delicious but also a delightful nod to her husband Nick’s early cooking attempt. While Nick’s first foray into chicken-making may have lacked finesse, this dish is layered with Middle Eastern spices, creating juicy chicken thighs with a crispy exterior cloaked in a vibrant zhug sauce.

Contents

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Recipe Overview

Level: Easy
Total Time: 2 hr 45 min (includes marinating time)
Active Time: 20 min
Yield: 4 to 6 servings

Ingredients

For the Chicken:

1/4 cup (50 grams) extra-virgin olive oil
2 tablespoons (2 grams) chopped fresh cilantro
1 tablespoon (21 grams) honey
1 tablespoon ground sumac
2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon freshly ground black pepper
2 large garlic cloves, grated
1 large lemon, zested and juiced
8 bone-in, skin-on chicken thighs, trimmed of excess fat (about 2 3/4 pounds/1248 grams)

For the Zhug:

1 cup (24 grams) loosely packed fresh cilantro leaves
1 cup (24 grams) loosely packed fresh flat-leaf Italian parsley leaves
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground coriander
4 to 5 small to medium jalapeños, seeded and roughly chopped
4 garlic cloves, crushed and peeled
1 lemon, juiced, plus lemon wedges for serving
1/4 cup (50 grams) extra-virgin olive oil
Flaky salt (optional)

Directions

Marinate the Chicken: In a large mixing bowl, whisk together the olive oil, chopped cilantro, honey, sumac, kosher salt, cumin, smoked paprika, black pepper, grated garlic, and lemon zest and juice. Add the chicken thighs, making sure to coat them well in the marinade. Cover and refrigerate for at least 2 hours, or ideally overnight, tossing occasionally for maximum flavor infusion.
Preheat the Oven: About 30 minutes before cooking, take the chicken out of the refrigerator to bring it to room temperature. Position an oven rack in the upper third and preheat the oven to 425°F (220°C).
Roast the Chicken: Remove the chicken from the marinade, shaking off excess, and place it skin-side up in a cast-iron pan or an enameled cast-iron braiser. Roast in the oven for 28 to 32 minutes, until the chicken is fully cooked through and the skin is crispy and beautifully browned. Use an instant-read thermometer to ensure it reaches 165°F (74°C) at the thickest part of the thigh.
Make the Zhug: While the chicken is roasting, prepare the zhug. In a food processor fitted with the blade attachment, combine the cilantro, parsley, cumin, kosher salt, coriander, jalapeños, garlic, and lemon juice. Process until you achieve a coarse paste. With the food processor running, gradually add the olive oil until the mixture is almost smooth. Transfer to a serving bowl.
Serve: Once the chicken is out of the oven, sprinkle with flaky salt, if desired, and serve the dish accompanied by the freshly made zhug and lemon wedges for an extra burst of brightness.

Conclusion

This Roasted Sumac Chicken with Zhug is not just a meal; it’s a celebration of flavor, a testament to culinary evolution, and a fun family moment. As you indulge in this dish, remember the heartwarming story behind it – where culinary mishaps lead to beautifully executed recipes, bringing joy to the dining table. Enjoy every juicy bite, and let the vibrant zhug elevate your chicken experience!