Chicken Thighs With Kumquats and Olives
Graphic by Angelie Zaslavsky
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
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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).
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Take the chicken out of the refrigerator. Heat the olive oil in a sautée pan over medium heat. Place the chicken in the pan, skin-side down, and cook undisturbed until well-browned, approximately 10 minutes.
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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.
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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.
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Transfer the chicken to a serving platter. Spoon the sauce over top, sprinkle with sumac, and serve.
Find out more about Chef Michael Solomonov’s digital series “Bringing Israel Home” here.
Michael Solomonov is a James Beard Award-winning chef and co-owner of CookNSolo restaurant group, which includes Zahav, Abe Fisher, and Lazer Wolf. Recipe used with permission of CookNSolo and the Jewish Food Society.
