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.
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.