Ingredients
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 4 chicken thighs, bone-in and skin-on
- 4 tablespoons olive oil
- 4 cloves garlic, sliced
- ½ of a medium onion, sliced
- 1 teaspoon tomato paste
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ½ cup chopped green olives
- Juice of 1 lemon
- 12 fresh kumquats, halved
- 1 teaspoon sumac
Preparation
Step 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).
Step 2
Take the chicken out of the refrigerator. Heat the olive oil in a sauteé pan over medium heat. Place the chicken in the pan, skin-side down, and cook undisturbed until well-browned, approximately 10 minutes.
Step 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. Add the kumquats plus ½ of the parsley and dill. Place chicken, skin side up, back in the pan. Cover and simmer for another 10 minutes or until the chicken is cooked through.
Step 4
Add the olives, lemon juice, and the remaining herbs to the pan and simmer for another 3 minutes to allow all the ingredients to come together.
Step 5
Transfer the chicken to a serving platter. Spoon the sauce over top, sprinkle with sumac, and serve.
