In search for citrus in our Pale Ale we could not ignore sumac. Native to the New Amsterdam area it’s a must have botanical to brew the beer with. It’s citrusy, well-balanced tartness not just gives our Pale Ale that extra layer of flavour, it’s also a great spice for cooking. So if you haven’t tried sumac, other than in our Pale Ale, you definitely should.
For example in this easy, slow roast chicken thighs dish which has three things that make is especially good. First: it’s packed with herbs and spices to create depth and levels of flavour. Second: you marinate everything in one pan overnight, adding rich flavour. And imagine this marinade poured on top of the chicken once finished; hello extra juiciness! Third: since we absolutely love citrus this dish full of all kinds of citrus fruits is the perfect companion with a cold glass of Pale Ale.
With crispy skin and citrusy flavor these one pan sumac chicken thighs are perfect for weeknight dinner or family gathering.
Slow Roast Sumac Chicken Thighs
Main | serves 4p
Start at least a day before
For the warm marinade
1 lemon, zest and 60ml fresh juice
1 blood orange, zest and 60ml fresh juice
1 lime, zest and 60ml fresh juice
60 ml extra virgin olive oil
1 1/2 tsp salt
2 tbsp whole grain mustard
2 tbsp honey
1 bay leaf
1 1/2 pinch of chili flakes
1 pinch of black pepper
For the rest of the marinade
6 carrots, sliced in 0.5cm slices
1 onion, in rings
10 fresh garlic cloves
125 gr sliced dates
3 sprigs of fish thyme leaves
3 scallions, chopped
1 tsp sumac
120 ml Madeira
120 ml chicken stock (cooled)
1 tsp turmeric
1 tsp cumin
1 tsp cardamom
6 chicken thighs, no skin or bone
1 bunch of fresh coriander, stalks & leaves finely chopped
1 bunch of fresh parsley, well chopped
2 scallions, thinly sliced
75 gr unsalted pistachio nuts, roasted and chopped
Serve with Lowlander Pale Ale.
This is how you make it
- Start with cutting all herbs, vegetables and fruits, and collecting the spices.
- In a sauce pan whisk together all the ingredients for the warm marinade. Bring to boil, simmer on low heat for 5 minutes and let it cool.
- In a large oven proof pan (with lid) mix all the ingredients for the rest of the marinade with the cooled citrus marinade. Stir well to cover all chicken thighs. Cover and marinate overnight in the fridge.
- When ready next day, preheat the oven to 200 degrees.
- Take your pan from the fridge, stir the chicken and marinate one more time and place the pan in the preheated oven.
- Slowly roast for 30 to 40 minutes until the chicken is browned and cooked.
- While the chicken is roasting make saffron rice.
- When the chicken is cooked give it a good stir. Add the parsley, scallions and pistachio nuts, serve with steaming fragrant saffron rice to soak up the soak the juices.
Best enjoyed with a Lowlander Pale Ale.