Name: Sumac Chicken Thighs with Aubergine, Peppers and Garlic Yoghurt
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 8 bone in chicken thighs, skin on, about 1 kg in total; 3 tbsp olive oil; 2 tsp ground sumac; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1 tsp salt; 2 aubergines, cut into 3 cm chunks; 2 red peppers, cut into wide strips; 1 red onion, cut into wedges; 3 garlic cloves, 2 left whole in their skins, 1 crushed; 150g full fat Greek yoghurt; 1 lemon, half squeezed, half cut into wedges; 15g fresh mint, chopped

Sumac Chicken Thighs with Aubergine, Peppers and Garlic Yoghurt

Chicken thighs rubbed with sumac and warm spices, roasted with soft aubergine and peppers and served with garlic yoghurt.

Time1 hr

LevelEasy

Costabout £2.20 a head

Oven210°C (190°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

Estimated nutrition per serving

513kcal
20gcarbs
11.8gof which sugars
19.9gfat
6gsaturates
63.7gprotein
7.1gfibre
2.0gsalt

A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.

4 servings

Method

1
Heat the oven to 210°C (190°C fan). Mix 2 tablespoons of the oil with the sumac, cumin, coriander, paprika and three quarters of the salt. Rub it all over the chicken and leave for 10 minutes.
2
Put the aubergine, peppers, onion and the two whole garlic cloves into a large roasting tin. Toss with the last tablespoon of oil and the rest of the salt.
3
Nestle the chicken on top, skin side up. Roast for 45 to 50 minutes, stirring the vegetables once after 25 minutes, until the chicken skin is deep red and crisp and the aubergine is soft and golden.
47 min 30 s
4
Check the chicken is cooked through by piercing the thickest thigh. The juices should run clear.
5
Meanwhile, mix the crushed garlic with the yoghurt and the lemon juice, and add a pinch of salt. Chill until needed.
6
Squeeze the soft roasted garlic out of its skins and mash it into the yoghurt. Spoon it over the chicken and vegetables, scatter over the mint and serve with the lemon wedges.