A lovely and easy recipe from “Delicious” magazine
Serves 4 – 6
8 organic, skin-on, bone-in chicken thighs
4 fat garlic cloves, crushed
3 tbsp pomegranate molasses, plus extra to drizzle (optional)
1 lemon, sliced
2 small red onions, sliced
2 tsp Mediterranean-type seasoning
4 tbsp extra-virgin olive oil
Large handful each fresh flat-leaf parsley, mint and coriander, chopped
3oz (80g) pomegranate seeds
Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper.
Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see ** below.
Heat the oven to 400F/200°C/180°C fan/gas 6.
Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelized.
Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.
**Marinating the chicken for least 2 hours will help keep it moist and tender, as well as maximizing flavor.