This is another one of those tasty but quick and simple chicken dishes that makes a brilliant weekend lunch or anytime supper dish. Serve it with roasted vegetables or a green salad and some cous-cous or cooked rice stirred through with a pinch of chilli flakes, fried onions and chickpeas. You can buy pomegranate molasses from most supermarkets these days; it’s great with pork, duck or lamb so you’ll be able to use it for lots of dishes if you buy a small bottle.
You will need…
- 1 whole chicken, jointed into 8 pieces (ask your butcher to do it for you) or a pack of 8 skin-on chicken thighs (serves 4)
- 3 tbsp light olive oil
- 1 tbsp sesame seeds
- 2 large cloves of garlic, crushed into a paste with 1 tsp of sea salt
- 1 tbsp tomato paste
- 1/2 tsp chilli powder
- 1 tbsp pomegranate molasses
- the finely grated zest of a lemon and 1 tbsp lemon juice
- Mix together the oil, garlic paste, tomato paste, chilli, pomegranate molasses, lemon zest and juice in a bowl big enough to hold the chicken pieces.
- Add the chicken pieces and coat thoroughly with the marinade. Leave for an hour or so to allow the flavours to penetrate the flesh.
- Heat the oven to 200°C.
- Lay out the chicken pieces in a roasting dish, scatter with the sesame seeds.
- Roast in the oven for 40 minutes. The flesh should be cooked through and the skin is crispy and a little sticky.