From inthekitchenwithkath.com
(Adapted from Louisa Shafia’s recipe in The New Persian Kitchen)
Serves 4
.
1 teaspoon ground turmeric
1 teaspoon sea salt
2 teaspoons freshly ground pepper
4 bone-in chicken thighs
2 tablespoons oil
¾ cup water
4 cloves garlic, minced
1 juicy lime, quartered
Sumac, for garnish
1. 1. Preheat the oven to warm, and put an oven-proof plate in to warm up.
2. 2. Mix the salt, pepper, and turmeric together.
3. 3. Put the chicken thighs on a rimmed baking sheet. (I lined it with foil for easy clean up.)
4. 4. Rub all of the turmeric mixture all over both sides of the chicken thighs.
5. 5. Heat the oil in a skillet over medium heat. When hot, put the chicken thighs in skin-side down. Cook for about 7 minutes. Turn the thighs over and cook for an additional 7 minutes.
6. 6. Reduce the heat to low. Add the water and garlic, stirring the garlic in the liquid.
7. 7. Cover and simmer for 20 – 25 minutes, until done. (They will measure at least 165° with an instant-read thermometer.)
8. 8. Remove the thighs to the warm plate in the oven. Increase the heat on the stove to high and cook the sauce for just a couple of minutes, stirring occasionally, to reduce it a bit.
9. 9. Pour the sauce over the chicken. Dust with a bit of sumac and serve with a lime quarter to squeeze over the thigh.