Sumac Chicken and Plums Recipe

Ingredients:

• CHICKEN:
• 1 tablespoon ground sumac
• 2 teaspoons kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon light brown sugar
• 1 lemon, zested and juiced
• 8 chicken thighs, bone-in, skin-on
• PLUMS:
• 1 tablespoon extra virgin olive oil
• 1 tablespoon honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 8 small plums, pits removed, halved or quartered
• 2 tablespoons vegetable oil
• 2 small shallots, cut into 8 wedges
• 1/4 cup red wine
• OPTIONAL:
• Chopped thyme leaves or rosemary

Directions:

1. Prepare chicken: In a large, shallow bowl, whisk together spices and brown sugar for chicken. Stir in lemon zest. Pat chicken dry with paper towels. Coat liberally all over with spice mixture. Transfer thighs to rack set in a rimmed baking sheet, skin side up. Marinate in fridge 1 hour or up to overnight.
2. Remove chicken from refrigerator. Preheat oven to 350°F.
3. Prepare plums: In a large bowl, whisk together olive oil, honey, 1/2 teaspoon salt, and cinnamon. Add plums and toss well to combine.
4. Heat a large cast iron skillet over medium-high heat. Add vegetable oil. You may have to work in two batches, depending on the size of your pan. Sear chicken thighs, skin side down. Once skin is golden and crisp, flip over and brown second side. Transfer chicken back to rack in pan.
5. Drain cast iron pan of excess oil and return to burner over medium heat. Add shallots and sauté until soft, about 3 minutes. Add marinated plums and accumulated juices. Pour in red wine. Scrape up any browned bits from bottom of pan. Nestle chicken into pan.
6. Roast in preheated oven 20 to 25 minutes or until internal temperature of thickest part of thigh registers 160°F without touching bone.
7. Sprinkle with fresh thyme leaves or chopped rosemary.