Sumac and Orange Chicken by @lesgourmandisesdeloubna

1h10

6 servings

🍗

1.5 kg

Chicken thighs

🫒

90 ml

Olive oil

🍊

1

Orange zest

🧃

2

Orange juice

🧄

6 cloves

Garlic

🫙

14 g

Sumac

🍯

60 ml

Pomegranate molasses

🧂

9 g

Salt

⚫

2 g

Pepper

🥣

250 g

Greek yogurt

🌿

8 g

Parsley

🥜

18 g

Pine nuts

🌰

Almonds

🍞

Lebanese bread

🥬

Salad

  1. Preheat

    Preheat the oven to 190°C / 375°F and moisten a sheet of baking paper.

  2. Grate
    • orange

    Finely grate the zest from 1 orange and squeeze the juice from 1 to 2 oranges.

  3. Grate
    • garlic
    • olive oil
    • orange

    Grate 4 garlic cloves and combine them with olive oil, orange zest, orange juice, sumac, 2 tablespoons pomegranate molasses, salt, and black pepper.

  4. Rub
    • chicken thighs

    Loosen the skin on each chicken thigh and rub the marinade between the skin and meat.

  5. Arrange
    • chicken thighs

    Arrange the chicken thighs skin-side down in the baking dish and cover them with the moistened baking paper.

  6. Bake
    • chicken thighs

    Bake the covered chicken for 40 minutes at 190°C / 375°F.

  7. Grate
    • garlic
    • Greek yogurt
    • pomegranate molasses

    Grate the remaining garlic clove and mix it with Greek yogurt, 1 tablespoon pomegranate molasses, salt, and black pepper.

  8. Step
    • chicken thighs

    Remove the baking paper and turn the chicken thighs skin-side up.

  9. Bake
    • chicken thighs

    Bake the chicken uncovered for 10 minutes, until the skin is deeply golden and the chicken reaches 74°C / 165°F internally.

  10. Chop
    • parsley
    • pine nuts
    • Chicken thighs

    Finely chop the parsley and scatter it over the chicken with pine nuts.

  11. Serve
    • chicken thighs
    • Greek yogurt

    Serve the warm chicken with the pomegranate yogurt sauce.

Sumac and Orange Chicken by @lesgourmandisesdeloubna

1h10

6 servings

🍗

1.5 kg

Chicken thighs

🫒

90 ml

Olive oil

🍊

1

Orange zest

🧃

2

Orange juice

🧄

6 cloves

Garlic

🫙

14 g

Sumac

🍯

60 ml

Pomegranate molasses

🧂

9 g

Salt

⚫

2 g

Pepper

🥣

250 g

Greek yogurt

🌿

8 g

Parsley

🥜

18 g

Pine nuts

🌰

Almonds

🍞

Lebanese bread

🥬

Salad

Preparation Steps

  1. Step 1/11

    Preheat the oven to 190°C / 375°F and moisten a sheet of baking paper.

    📜baking paper

  2. Step 2/11

    Finely grate the zest from 1 orange and squeeze the juice from 1 to 2 oranges.

    🍊orange
    🧀microplane grater
    🍋citrus juicer
    🥛measuring jug

  3. Step 3/11

    Grate 4 garlic cloves and combine them with olive oil, orange zest, orange juice, sumac, 2 tablespoons pomegranate molasses, salt, and black pepper.

    🧄garlic
    🫒olive oil
    🍊orange
    🫙sumac
    🍯pomegranate molasses
    🧂salt
    ⚫black pepper
    🧀microplane grater
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/11

    Loosen the skin on each chicken thigh and rub the marinade between the skin and meat.

    🍗chicken thighs
    🍳oven-safe baking dish

  5. Step 5/11

    Arrange the chicken thighs skin-side down in the baking dish and cover them with the moistened baking paper.

    🍗chicken thighs
    🍳oven-safe baking dish
    📜baking paper

  6. Step 6/11

    Bake the covered chicken for 40 minutes at 190°C / 375°F.

    🍗chicken thighs
    🍳oven-safe baking dish

  7. Step 7/11

    Grate the remaining garlic clove and mix it with Greek yogurt, 1 tablespoon pomegranate molasses, salt, and black pepper.

    🧄garlic
    🥣Greek yogurt
    🍯pomegranate molasses
    🧂salt
    ⚫black pepper
    🧀microplane grater
    🥣mixing bowl
    🥄measuring spoons

  8. Step 8/11

    Remove the baking paper and turn the chicken thighs skin-side up.

    🍗chicken thighs
    🥢kitchen tongs
    🍳oven-safe baking dish

  9. Step 9/11

    Bake the chicken uncovered for 10 minutes, until the skin is deeply golden and the chicken reaches 74°C / 165°F internally.

    🍗chicken thighs
    🍳oven-safe baking dish

  10. Step 10/11

    Finely chop the parsley and scatter it over the chicken with pine nuts.

    🌿parsley
    🥜pine nuts
    🔪knife
    🪵cutting board

  11. Step 11/11

    Serve the warm chicken with the pomegranate yogurt sauce.

    🍗chicken thighs
    🥣Greek yogurt
    🥣mixing bowl

Composition

Ingredients

Types

Meat, Fats and Oils, Vegetables, Herbs and Spices, Condiments, Seasonings, Dairy, Herbs, Nuts

Ingredients

Chicken thighs, Olive oil, Orange zest, Orange juice, Garlic, Sumac, Pomegranate molasses, Salt, Pepper, Greek yogurt, Parsley, Pine nuts, Almonds, Lebanese bread, Salad

Notes

Chicken thighs (free-range), Orange zest (zest of one orange, grated), Orange juice (juice of one or two oranges depending on size), Garlic (for the marinade, small clove, grated, for the sauce), Pomegranate molasses (for the marinade, for the sauce), Salt (for the marinade, for the sauce), Pepper (for the marinade, for the sauce), Greek yogurt (for the accompanying sauce), Parsley (chopped, for garnish), Pine nuts (or toasted almonds, for garnish), Almonds (toasted, alternative to pine nuts for garnish), Lebanese bread (for serving), Salad (for serving)

Allergens

Milk, Tree nuts

Dietetics

Dietary regimen

Low carbohydrate

Calories

515 kcal

Macro nutrients

Protein: 36g, Fat: 35g, Carbohydrates: 15g, Fiber: 2g, Sugar: 11g

Nutritional Information

Minerals

Calcium: 135mg, Iron: 2.3mg, Potassium: 480mg, Sodium: 690mg

Vitamins

Vitamin C: 18mg, Vitamin B6: 0.6mg, Vitamin B12: 0.5mcg, Vitamin A: 55mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

50 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

oven-safe baking dish, mixing bowl, microplane grater, citrus juicer, measuring spoons, measuring jug, kitchen tongs, knife, cutting board, baking paper

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family dinner, Weeknight dinner, Festive meal

Origin

Source

Platform

instagram

Original Creator

@lesgourmandisesdeloubna

Origin

Cuisine

Middle Eastern

Geographic

Palestine, Middle East

Various

Aspect

Texture

Juicy, Tender, Crispy, Creamy

Flavors

Tangy, Citrusy, Tart, Savory, Garlicky, Fruity

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Store chicken and yogurt sauce separately,Use airtight containers,Keep at or below 4°C / 40°F), freezer : 2 to 3 months (Freeze cooked chicken without yogurt sauce,Use freezer-safe airtight containers,Thaw overnight in the refrigerator)