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Persian Pomegranate Molasses Chicken

This sticky pomegranate molasses chicken has a lovely sharpness and isn’t too sweet. I used chicken legs, but thighs, drumsticks or breasts would all work well. If you are using breasts, I would suggest reducing the cooking time to 25-30 minutes. Serve with roasted vegetable couscous and a leafy green salad.

Serves 4-5


6 chicken legs

1 medium red onion. - cut into wedges

1 lemon sliced

2 tablespoons pomegranate seeds

Mint or coriander to serve


3-4 cloves garlic - crushed

3 tablespoons pomegranate molasses - I used @odysea

2 teaspoons honey

1 teaspoon za’atar spice mix

1 teaspoon ground cumin

2 teaspoons olive oil


Preheat the oven to 200 degrees.

Mix the marinade ingredients together in a large bowl and coat the chicken thoroughly. Leave for 30 minutes if you can.

Add the chicken (and the marinade) to a large roasting tin, along with the red onion and the lemon slices. Season generously and cook in the oven for 40-45 minutes basting once during the cooking time.

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