Eastern Mediterranean Chicken from Facebook Live with Naomi Hansell

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.

1. Set aside to cool a little or keep warm until ready to serve.
2. Place the yogurt in a small serving dish, sprinkle with pul biber and drizzle with a little olive oil.
3. Mix the pomegranate seeds, spring onions, mint, parsley and lime juice in a small bowl. Transfer to a serving dish.
4. Serve the chicken garnished with parsley, as part of a selection of dishes, with the yogurt and a pomegranate salsa.