- 1 tsp smoked paprika
- 1 tsp ground coriander
- ½ tsp ground cumin
- 1 tsp kosher salt
- 4 chicken thighs, bone-in and skin-on
- 4 tbsp olive oil
- 4 cloves garlic, sliced
- ½ of a medium onion, sliced
- 1 tsp tomato paste
- ¼ cup chopped parsley, divided
- ¼ cup chopped dill, divided
- ½ cup chopped green olives
- juice of 1 lemon
- 12 fresh cumquats, halved
- 1 tsp sumac
1. Make ahead: Mix the paprika, coriander, cumin and kosher salt. Coat the chicken thighs in the spice mix, cover, and refrigerate for at least 4 hours (preferably overnight).
2. Take the chicken out of the refrigerator. Heat the olive oil in a saute pan over medium heat. Place the chicken in the pan, skin-side down, and cook undisturbed until well browned, approximately 10 minutes.
3. Remove the chicken from the pan and add the garlic and onion. Cook for 5-10 minutes or until softened. Add the tomato paste and cook for an additional 3 minutes. Add 1 cup of water to the pan and using a rubber spatula or wooden spoon, scrape the bottom of the pan to release all of the good browned bits.
4. Add the cumquats plus half of the parsley and dill. Place the chicken, skin-side up, back in the pan. Cover and simmer for another 10 minutes or until the chicken is cooked through.
5. Add the olives, lemon juice, and the remaining herbs to the pan and simmer for another 3 minutes to allow the ingredients to come together.
6. Transfer the chicken to a serving platter. Spoon the sauce over the top, sprinkle with sumac and serve.
Recipe by chef Michael Solomonov for The Nosher