Crispy-Skinned Zaatar Drumsticks

It’s raining, and I’m dreaming of barbecues. The electric ones that line the river on our walk into the city. The gas grill on the family farm. The mini Weber on the balcony across from ours.

On days like today, stuck inside when Spring forgets to show up, I am compelled to cook my myself warm. After sneering at the clouds above, I reached for the item that to me, personifies warm summer cooking: chicken drumsticks.

I whipped up a quick marinade of zaatar (dried thyme, sesame seeds and sumac) and olive oil. For a bit of zing, I swirled in a drop of pomegranate molasses, the sweet-tart reduction of pomegranate juice. The result was tender meat encased in a toasty, salty-sweet skin. A delectable marriage of East and West, and a viable substitute for a day in the sun.

Pomegranate molasses can be purchased at Middle Eastern stores. If you can’t find it in your area, add a squeeze of lemon to the marinade to brighten up the zaatar’s earthy flavors.

What’s your rainy day meal?