Sumac Roast Chicken Thighs
Sumac Roast Chicken Thighs



  • 8 whole chicken thighs
  • Olive oil
  • 1.5 tbsp sumac
  • 2 tbsp ground cinnamon
  • 2 tsp chilli flakes
  • 1 tbsp ground cumin
  • Yoghurt with harissa, to serve
  • Preheat the oven to 180C. Rub the chicken thighs with 2 tbsp of oil and some seasoning. Mix the sumac, chilli flakes, cumin and cinnamon together, then rub all over the chicken thighs to coat.
  • Place the chicken thighs on a baking tray and roast for 1 hour or until cooked through. Dollop some yoghurt with harissa paste swirled into it on top, and serve with brown rice or couscous.
65 mins
4 serving

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