Tangy roast chicken thighs

Instructions

1. Place the chicken thighs in a large bowl and sprinkle over a large pinch salt and pepper and 2 tablespoons olive oil, then combine well with your hands. Sprinkle over the turmeric and use tongs or a spoon to coat well (turmeric stains your hands, you can use plastic gloves if you prefer). Set aside.
2. Heat a frying pan large enough to fit all the chicken pieces comfortably over medium-high heat. When the pan is hot, add the chicken (reserving any oil left in the bowl), skin side down and cook, turning regularly for 8-10 minutes or until the skin is golden brown and crisp. Turn the chicken over and cook for another 5 minutes or until the underside is golden and cooked. Remove the chicken from the pan and set aside.
3. Return the pan to medium heat and add any remaining oil from the bowl plus another tablespoon of oil. Add the olives, garlic and sumac and cook, stirring occasionally for 2-3 minutes or until the garlic is translucent. Add
4. 60 ml (¼ cup) water to the pan with the lemon rind and juice, stirring to scrape up the browned bits in the pan. Simmer for 3 minutes, then stir in the butter until melted and well combined. Taste for seasoning and add a little more salt and pepper if needed.
5. Return the chicken to the pan, skin side up so the skin stays crisp. Cook over medium heat until the sauce is reduced by half.
6. Transfer to a serving platter and pour over the sauce and crushed olives, or leave in the pan and take to the table. Scatter with parsley and serve with a crusty baguette for the juices.