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Shared by Chef Michael Solomonov

Chicken Thighs With Kumquats and Olives

Yield: Serves 4


  • 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 
Main CoursesMeat Kosher for PassoverGluten FreeMiddle East


  • 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.