Eastern Mediterranean Chicken from Facebook Live with Naomi Hansell

Perfect for dinner or lunch on a summer's day. Serves 3 - 4 as a main, more as part of a selection of dishes. 

Eastern Mediterranean Chicken

8 large chicken thighs (see note)

To make a marinade:

3 tbsp pomegranate molasses

1 tbsp tomato puree

1/2 tsp ground allspice

2 tsp pul biber (Aleppo pepper)

1 tsp sumac

2 cloves garlic, crushed

1 1/2 tsp salt 

1/2 tsp ground black pepper

1. Take a large bowl and mix together the marinade ingredients until well blended. Add the chicken and mix well, using your hands to massage the marinade into the chicken. Cover and chill for a couple of hours or up to 24 hours until needed.

2. 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, then bake in the AGA roasting oven, on the grid shelf on the floor for 30mins. Set aside to cool a little or keep warm until ready to serve.

3. Serve as part of a selection of dishes, with some Greek yogurt and a pomegranate salsa made from pomegranate seeds, chopped mint, spring onions and lime juice.

Notes on the chicken: I usually use chicken thighs which have the skin on but the bone taken out, but it works well with either the skin off or with the bone in as well. You can also use a whole chicken, jointed, or spatchcocked, or just chicken breasts, best with the skins on, or even just mini fillets but cook them close together so that they don’t dry out too much.
 

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