Pomegranate molasses chicken
Sticky, sweet-sour roast chicken thighs. One tray.
At a glance
- Time
- 50 min
- Serves
- 4
- Kitchen
- Middle Eastern
- Heat
- Not spicy
First time?
Pomegranate molasses is pomegranate juice boiled down to a thick, tangy syrup. Used in Syrian and Lebanese cooking, it works like a balsamic glaze. Brush it on and the oven does the rest.
Method
Heat the oven to 200°C (180°C fan).
Mix the pomegranate molasses, olive oil, garlic, cumin, paprika and salt in a big bowl. Add the chicken and onions and turn to coat. Leave for 15 minutes if you have time.
Spread out in a roasting tray, chicken skin side up.
Roast for 35 to 40 minutes, until the chicken is golden and cooked through. Baste with the tray juices halfway.
Scatter with parsley and spoon the sticky juices over to serve.
Pomegranate molasses also makes a quick salad dressing: 1 spoon with 3 of olive oil and a pinch of salt.
Eat it with: Rice or flatbread and a chopped salad.
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