Lemon Garlic and Sumac Roast Chicken with Chermoula

Ingredients for the Chicken:

8 bone in, skin on chicken thighs

Sea Salt

3 Tbl Sumac

Zest of 1 lemon

3 cloves garlic, grated

Lemon Garlic Extra Virgin Olive Oil

Sliced lemon

Spanish Sweet Paprika

Directions for the Chicken:

Salt the chicken thighs on both sides. If it’s available to you, salt them early in the day and hold in the refrigerator.

In a small bowl, combine the sumac, lemon zest and garlic. Place the chicken, skin side up on a baking sheet. Using your hands, stuff the sumac-lemon-garlic mixture between the skin and meat. Drizzle the thighs with Lemon Garlic Extra Virgin Olive Oil and season with salt and black pepper. Place a lemon slice on each thigh and sprinkle with paprika. Roast for 25-35 minutes or until the chicken is golden brown, with no visible pink when you cut into a thigh and the juices run clear.

Ingredients for the Chermoula:

1 large bunch cilantro

4 cloves garlic, roughly chopped

2 Tbl Hot Smoked Paprika

1 tsp Ground Cumin

1 tsp salt

½ tsp Ground Ginger

¼ tsp Cayenne Pepper

½ tsp crushed saffron threads

¼ cup Meyer Lemon Extra Virgin Olive Oil

Juice of 1 small lemon

Directions for the Chermoula

Pulse together all ingredients just until the cilantro is broken up. The consistency should be a spoonable/drizzle-able sauce—not a smooth puree. Allow to sit. As it does, the flavors and color will develop as the saffron steeps in the sauce. Serve along side with the Lemon Garlic and Sumac Chicken.