Perfect for dinner or lunch on a summer's day. Serves 4 as a main, or more as part of a selection of dishes. We’ve used boned, skinned chicken thighs, but you can use any chicken thighs or joints, whole spatchcocked chicken, just chicken breasts, or mini fillets but cook them close together so that they don’t dry out too much. If you can’t get pul biber, use medium heat chilli flakes. Thanks AGA Demonstrator Naomi Hansell for this simple and tasty dish.
Serves 4
Ingredients
3 tbsp pomegranate molasses
1 tbsp tomato puree
½ tsp ground allspice
2 tsp pul biber (Aleppo pepper)
1 tsp sumac
2 garlic cloves, crushed
1 tsp salt
½ tsp ground black pepper
8 large chicken thighs, boned and skinned
Olive oil, as required
200g Greek yogurt
Pinch pul biber
Olive oil to drizzle
3 tbsp pomegranate seeds
2 spring onions, finely sliced
1 tsp mint, chopped
1 tsp flat leaf parsley, shredded
½ lime, juice only
Preparation Time 10 minutes + Chilling, Cooking Time 30 minutes
Method
1. Place the molasses, tomato puree, allspice, pul biber, sumac, garlic, salt and pepper in a large bowl and mix together until well blended.
2. Add the chicken and mix well, using your hands to massage the marinade into the meat. Cover and chill for a couple of hours or up to 24 hours until needed.
3. To cook, put the chicken pieces into an AGA roasting tin and drizzle with a little olive oil. Set aside and allow to come to room temperature for 20 minutes.
4. Place in the oven
CAST IRON OVEN: on the grid shelf on the floor of the roasting oven or oven on R6 or R8
FAN OVEN: preheated to R6/180°C/350°F Roast for 20-30 minutes until the juices run clear and the core temperature is over 75 o C.
5. Set aside to cool a little or keep warm until ready to serve.
6. Place the yogurt in a small serving dish, sprinkle with pul biber and drizzle with a little olive oil.
7. Mix the pomegranate seeds, spring onions, mint, parsley and lime juice in a small bowl. Transfer to a serving dish.
8. Serve the chicken garnished with parsley, as part of a selection of dishes, with the yogurt and a pomegranate salsa.
