Not everyone knows the term, “sumac,” or that it’s both a lovely tree-shrub looking plant AND that it’s an amazingly aromatic spice used for cooking!
Sumac is any one of about 35 species of flowering plants in the genus Rhus and related genera, in the family Anacardiaceae. It grows in subtropical and temperate regions throughout the world, especially in East Asia, Africa, and North America.
And curiously, it grows in Colorado too!
Sumac has a flavor typically likened to the tartness of lemon, though the spice has a milder fruity profile that balances acidity. Some of the trademark characteristics of sumac spice include: A deep, purply red tone. It’s the perfect pairing with the once a year bold sweetness of blood oranges, a touch of spicy honey, and chicken!
Honey Touched Blood Orange Sumac Spicy Chicken
Honey Touched Blood Orange Sumac Spicy Chicken
2 Tbs. butter
4 bone-in chicken thighs
1 small red onion, thinly sliced
sea salt and pepper
1/2 tsp. ground sumac powder
juice and zest of 1 fresh blood orange
3 Tbs. spicy honey
In a large stock pot or Dutch oven, heat the butter over medium heat.
Add the chicken, skin side down, and cook until browned. Flip, add the onions, cover, and cook until the second side is crispy and brown.
Season with salt and pepper and sprinkle with sumac, stirring occasionally to ensure the chicken and onions do not stick.
Add the honey, reducing heat to low, and cooking until the sauce is thick and delicious.
Deglaze with the juice of the blood orange (reserving one or two slices for garnish, if desired).
Transfer to serving plates and dust with blood orange zest and additional salt and pepper.
