Davis Estates Zephyr 5 Spice Chicken Thighs

• Preheat the oven to 400°F.
• In a 9 x 13 baking dish, drizzle the tops of the chicken thighs with the extra virgin olive oil and rub the oil all over the chicken thighs. Sprinkle the Zephyr 5 Spice generously and evenly all around the chicken thighs.
• Bake for 30-40 minutes or until the thickest part of the chicken thighs reach an internal temperature of 180-190°F.
• Chicken thighs only need to reach an internal temperature of 165°F, but they are more tender when cooked to a higher internal temperature. Briefly broil if desired to further crisp up the skin, then let the chicken thighs rest for 10 minutes before serving

• In a small bowl add olive oil, vinegar, cumin, salt, and pepper. Mix well to combine. Refrigerate for at least one hour before serving.

• In a large sauté pan over medium high heat add oil and onions. Cook, stirring often, until soft and just starting to brown.
• Add in sumac, cumin, salt, and pepper and continue to cook for 2 to 3 minutes longer.
• Add red wine vinegar and cook until vinegar evaporates. Remove from heat and set aside.

• In a small bowl place chicken broth and the pinch of saffron, allow to bloom while prepping rest of ingredients.
• Put the rice in a fine mesh strainer and rinse with cold water until the water runs clear.
• In a medium saucepan set over medium-high heat, add the olive oil, and diced onion. Cook, stirring, until the onion softens and turns translucent.
• Add the minced garlic and stir for about 30 seconds. Stir in the rice.
• Add the bloomed saffron chicken broth, salt, bay leaf and lime zest. Stir and bring to a boil.
• Once boiling, turn the heat to low and cover. Cook until liquid is absorbed, about 15 to 20 minutes.
• Turn the heat off. Leave the rice, covered and undisturbed, for 5 more minutes. Remove the bay leaf, fluff rice with a fork and serve.

• In a medium bowl, combine tomatoes, cucumber, avocado, chickpeas, bell pepper, parsley, mint, red onion, and juice for half a lemon. Toss with chilled dressing.

Plate and garnish chicken thighs with chopped parsley and a wedge of lemon, and Red Onions with Sumac. Plate a scoop of Saffron rice and chickpea salad. Serve with a glass of Zephyr!