| Prep Time: 10 mins
| Cook Time: 40 mins
| Total Time: 50 mins
You may need: Dried Garlic Powder
This recipe for easy sheet-pan Sumac Chicken with Vegetables epitomizes the reason our founder started Piquant Post: to enable home chefs of all levels to cook globally-inspired, simple meals at home using artfully curated spices used in regional cuisines. Sumac is a spice made from the berries of a bush native to the Mediterranean that is popular across the Mediterranean and Middle East. These tart berries are dried and crushed to produce a crimson powder that provides a delightful tanginess similar to lemon, but with a fruity flair and an overall sweet-sour profile.
We developed our Turkish-inspired Nutty Sumac spice blend to combine the tangy flavors of sumac with the earthy, nutty notes of cumin and sesame, bridged together with the mild, fruity heat of Aleppo chilis. This blend is so versatile, try it on tabbouleh salad, potato salad, pan seared shrimp, roasted eggplant, or as a flavor-packed topping for your hummus!
3 tbsp olive oil
1 tbsp Piquant Post Nutty Sumac Blend
1 1/4 tsp salt, divided
1/2 tbsp brown sugar
1 pound cauliflower florets
12 oz (~1 package) baby (rainbow) carrots, halved lengthwise
1 pound skinless chicken thighs
1 lemon, sliced
1 red onion, cut into wedges
chopped parsley (optional), for garnish
Hot tip: for even cooking, make sure all your veggies are cut into roughly the same size and thickness. Buy pre-cut veggies to save time.
Use your favorite chicken parts in this recipe. Or, roast a whole chicken and use the nutty sumac and oil marinade all over and underneath the skin.
For easy cleanup, line your pan with foil or parchment paper.
Optional ingredients add a little character and flavor but don't sweat it if you don't have them.
Preheat the oven to 425 degrees Fahrenheit. Next, in a small bowl, add oil, Nutty Sumac, 1 tsp salt, and brown sugar.
On a non-stick or foil lined baking sheet, place the carrots and cauliflower in 1 layer. Toss them in half of the oil / spice mixture, rubbing with your hands to thoroughly coat. Then, rub remaining oil / spice mixture on chicken and add to baking sheet. Next, add the lemon slices to the pan.
Bake for 20 minutes then stir the vegetables. Sprinkle the onion wedges on the pan.
Bake for 20 more minutes, or until the chicken is cooked through. Serve garnished with parsley and extra lemon wedges.
Use whatever fresh vegetables are in season for your Turkish Sumac Chicken with Vegetables recipe. Potatoes, broccoli, sweet potato, Brussels sprouts, and even cubed eggplant all work great.
Ready to transform simple pan-seared shrimp into something more exotic? Make this delicious pan-grilled sumac shrimp recipe.
Vegetarians: Try substituting large portobello mushrooms or tofu for the chicken.
Try using Nutty Sumac blend to make our Turkish Quinoa Salad (Kisir) recipe as a vegan alternative.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!