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 2 oranges 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.