Ingredients:

  • 3 tbsp sumac
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 2 lbs bone-in, skin-on chicken thighs
  • 1 lb red plums, pitted and quartered
  • 1 red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped
  • 2 tbsp toasted sesame seeds

Instructions:

  1. In a medium bowl, whisk together the sumac, garlic powder, salt, pepper, and 2 tablespoons of olive oil to create a thick paste.
  2. Pat the chicken thighs completely dry with paper towels. Coat each piece of chicken thoroughly in the sumac paste, ensuring the skin is fully covered.
  3. Preheat oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high heat.
  4. Place chicken thighs skin-side down and sear for 5–7 minutes without moving them until mahogany-colored and crisp. Flip and sear for another 2 minutes.
  5. Remove chicken temporarily to a plate. In the same skillet, toss the quartered plums and red onion wedges in the pan drippings.
  6. Nestle the chicken thighs back into the pan on top of the fruit and onions. Drizzle with fresh lemon juice.
  7. Roast in the oven for approximately 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
  8. Garnish with chopped fresh parsley and toasted sesame seeds before serving.