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Sumac, a tangy and slightly fruity spice, pairs wonderfully with the deep, sweet notes of pomegranate, creating a dish that’s both exotic and comforting.

Pomegranate sumac chicken

Delve into a blend of rich, tangy, and slightly sweet flavours. This is not just a meal; it’s a journey through Middle Eastern culinary traditions, where sumac’s lemony zest and pomegranate’s sweet tartness play pivotal roles. Enjoy this dish with a side of couscous, rice, or roasted vegetables.

  • Preparation Time: 10 minutes (excluding marination time)
  • Cook Time: 35-40 minutes
  • Total Time: 45-50 minutes (excluding marination time)
  • 4 chicken thighs (bone-in, skin-on, about 175-200g each)
  • 2 tbsp olive oil
  • 2 tbsp pomegranate molasses
  • 1 tbsp ground sumac
  • 2 garlic cloves, finely minced
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • Seeds of 1 pomegranate (for garnish)
  • Fresh parsley, chopped (for garnish)
  1. Preheat your oven to 200°C (approximately 392°F).
  2. In a large bowl, combine the olive oil, pomegranate molasses, sumac, garlic, thyme, and a generous pinch of salt and pepper. Mix well to create the marinade.
  3. Add the chicken thighs to the marinade, ensuring each piece is well-coated. Let marinate for at least 30 minutes, or for best results, overnight in the refrigerator.
  4. Place the marinated chicken thighs skin-side up on a baking tray. Ensure they’re not overcrowded to allow for even cooking.
  5. Roast in the preheated oven for about 35-40 minutes, or until the chicken is thoroughly cooked through and the skin is crispy. The internal temperature should reach 75°C (165°F) when checked with a meat thermometer.
  6. Let the chicken rest for a few minutes after taking it out of the oven.
  7. Garnish with pomegranate seeds and chopped fresh parsley before serving.
  • Calories: Approximately 310 kcal
  • Protein: 24g
  • Fat: 22g (Saturated: 5g, Unsaturated: 17g)
  • Carbohydrates: 8g (Sugars: 5g)
  • Fibre: 2g
  • Salt: 200mg

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