High-Heat Charred Sumac Chicken Mezze Platter with Blistered Tomatoes & Ruby Herb Crunch

Instructions

1. 1

   In a large bowl, toss 1.5 lbs boneless skinless chicken thighs with 1 tbsp sumac, 1 tsp Aleppo pepper, 1 tsp ground cumin, 2 tbsp olive oil, 1 tsp kosher salt, and 3 cloves minced garlic. Let it hang out at room temperature while you prep the rest of the elements—the oil will carry those bold spices deep into the meat.

   5 min

   Tip: Take the chill off your chicken! Room temperature meat sears beautifully; cold meat drops the temperature of the pan and creates steam, which is the enemy of a good char.

2. 2

   In a medium bowl, whisk together 1/2 cup raw tahini, 1/4 cup lemon juice, 1 clove grated garlic, and 1/2 tsp kosher salt. The mixture will seize up and look stiff—don't panic, this is perfectly normal! Whisk in 1/4 cup ice water, a tablespoon at a time, until you have a perfectly silky, luxurious cream.

   5 min

   Tip: The ice water is the absolute secret to fluffy, light tahini. It emulsifies smoothly and stops the oil from splitting.

3. 3

   Place a large cast-iron skillet over medium-high heat. You want it screaming hot. While it heats up, toss 1 cup fresh parsley leaves, 1/2 cup fresh mint leaves, 1/2 cup pomegranate seeds, 1/3 cup toasted chopped pistachios, and 1/4 cup diced red onion with 1 tbsp lemon juice and 1 tbsp olive oil in a small bowl. Set aside; this is our essential acidic, crunchy contrast.

   5 min

   Tip: We don't add salt to the herb salad until the very end, right before serving, so the herbs stay crisp and vibrant instead of wilting.

4. 4

   Carefully lay the marinated chicken thighs into the dry, smoking skillet—the oil in the marinade is more than enough to get things going. Let them sear entirely undisturbed for 6 minutes. You are looking for a deeply charred, dark, spice-infused crust.

   6 min

   Tip: Do not touch the chicken once it hits the pan! It needs uninterrupted contact with the screaming hot iron to build that beautiful blackened crust.

5. 5

   Flip the chicken thighs. Immediately tumble 1.5 cups cherry tomatoes and 1/2 cup pitted Castelvetrano olives into the empty spaces in the skillet around the meat. Let the chicken finish cooking for 5 minutes while the tomatoes blister, char, and burst in the savory, spiced pan drippings.

   5 min

   Tip: If the tomatoes aren't bursting, gently press a few of them with the back of a spoon to release their juices into the pan.

6. 6

   Transfer the chicken to a cutting board to rest for 4 minutes. Leave the tomatoes and olives in the pan, off the heat, to soak up every last drop of flavor from the bottom of the skillet. Once rested, slice the chicken into thick strips.

   4 min

   Tip: Resting is crucial—if you slice immediately, all those magnificent juices will run over your board instead of staying in the meat.

7. 7

   Swoosh your beautiful whipped tahini aggressively across a large serving platter. Arrange the sliced chicken in the center, and spoon the blistered tomatoes, olives, and all the pan juices around it. Pile the ruby herb salad high over the meat, and finish with a final dusting of the remaining 1/2 tbsp sumac. Dig in immediately with warm pita!

   3 min

   Tip: The contrast is everything here: hot, savory chicken, warm burst tomatoes, cool creamy tahini, and the icy, crunchy, tart herb salad. Make sure you get a bit of everything in each bite.