The kind of Middle Eastern plate you make on repeat. sumac and onion, a proper braise, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the sumac and onion elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the tahini and the rest of the sumac and onion flavours, letting them cook out for a minute until fragrant.
Add the baby potatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped parsley and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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