Sumac Chicken with Lime and Cilantro

• 8 large boneless skinless chicken thighs
• 1/4 cup olive oil, extra virgin
• 3/4 tsp salt
• 1 tbsp ground sumac
• 1/4 tsp ceylon cinnamon
• 1 tsp crumbled dry mint
• 1 pinch saffron
• 1 tsp fennel seeds
• 1/4 tsp ground allspice
• 1/4 tsp ground cayenne
• 1/4 tsp ground cumin
• 1 zest of lime
• 1/2 lime, juice of
• 1 bunch cilantro, chopped

1. In a medium-sized bowl, mix together the sumac, cinnamon, mint, salt, saffron, fennel, allspice, cumin, and cayenne.
2. Wash and pat dry the chicken thighs, then toss them into the mix, and then mix thoroughly.
3. Heat on medium the oil in a 3qt sauce pan.
4. Place the chicken, about 3 at a time, smooth side down into the oil.
5. Cook about 6 minutes, and, when easily loosened with a spatula, flip.
6. Sprinkle a little extra sumac on the tops of the chicken while it cooks for another six minutes.
7. Flip them again, and sear the new sumac in for about a minute before placing on a dish to rest.
8. Repeat until all chicken is cooked.
9. Shred zest of lime on the chicken, then toss on some cilantro, then sprinkle with the lime juice, and then serve and enjoy.

chicken thighs, olive oil, salt, ground sumac, cinnamon, mint, saffron, fennel seeds, ground allspice, ground cayenne, ground cumin, zest of lime, lime, cilantro

Taken from cookpad.com/us/recipes/369153-sumac-chicken-with-lime-and-cilantro (may not work)