Roast chicken steak with sumac, garlic, coriander and orange juice

So easy ssooooo easy this delicious chicken dish. Ask for free range thighs with skin. I got two tighs still attached so this makes for a beautiful steak with skin on. I never understand why people eat so much chicken without the skin, as this is the most delicious part and keeps it moist and becomes golden and crispy.

1/2 bunch of coriander
3 garlic cloves
1-2 el sumac
coarse sea salt
juice of 1 (bitter) orange
4 chicken tighs organic with skin on

Chop the coriander coarsely. Add to a small foodprocessor with the garlic, sumac, sea salt and orange juice. Mix to a fine paste and rub the chicken with the mixture. Add some extra salt and leave to marinate for 1 hour or longer (or shorter:-)

Heat a frying pan and add the chicken pieces skin down (you don’t need to add oil as the chicken will release enough fat) and fry them until golden and crispy on medium fire. Turn the chicken, and leave to cook on very low fire for some time until done. Crispy and juicy and so tasty.