32 minutes
A delicious skillet chicken dish featuring crispy skin, tangy crushed olives, and the tartness of sumac, topped with fresh herbs.
Red Onion, thinly sliced
each
Lemon Juice, fresh
tablespoons
to taste
Black Pepper, freshly ground
to taste
Chicken Thighs, bone-in, skin-on
0 lb
tablespoons
Castelvetrano Olives, pitted, crushed
cups
Ground Sumac
teaspoons
Fresh Herbs, parsley, mint, or dill
cups
1. Marinate Red Onion
Combine thinly sliced red onion with fresh lemon juice in a bowl. Season with kosher salt and freshly ground black pepper. Set aside to marinate.
2. Sear Chicken
Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 8-10 minutes, then flip and cook for another 5-8 minutes. Transfer to a plate.
3. Cook Olives and Sumac
Add crushed olives and ground sumac to the skillet with a splash of water to deglaze. Cook until liquid evaporates, about 4 minutes.
4. Simmer Chicken with Olives
Return chicken to the skillet with olives, reduce heat to medium, and simmer until flavors meld.
5. Garnish and Serve
Place chicken and olives on a serving platter. Top with marinated red onions and fresh herbs.
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