Chicken and turkey love to be paired with tangy, smoky sumac. Add some cabbage or root veggies to the pan for a great dinner.
Ingredients:
1 chicken, cut into 8 pieces, or 8 thighs or legs
3 T olive oil
1 T sumac salt
2 cloves garlic, minced
1 T 'Nduja
1 T maple cider syrup
Mix together the sumac salt, garlic, 'Nduja and syrup.
Rub into the chicken and then refrigerate for at least an hour.
Preheat oven to 400.
Place chicken on a prepared sheet pan, then drizzle with the olive oil.
Roast for 30 minutes, or until chicken is browned and caramelized and the internal temperature is 165.
