Traybake Chicken

This is a delicious dish is easy to make. The sweet and sour flavor of pomegranate molasses with the warming spices in Baharat is a match made in heaven. Serve with salad and couscous or garlic mashed potatoes.

Ingredients

• Marinade  ·   
• cloves garlic, peeled and roughly chopped  ·  4 
• Herbie’s Pomegranate Molasses  ·  3 tablespoons 
• Herbie’s Sumac  ·  2 tablespoons 
• Herbie’s Aleppo Pepper Flakes  ·  2 teaspoons 
• Herbie’s Baharat Spice Blend  ·  2 teaspoons 
• olive oil  ·  4 tablespoons 
• chicken thighs, skin on  ·  8 
• chickpeas, drained  ·  12 ounces 
• fresh pomegranate seeds, to serve (optional)  ·  1/2 cup 
• Dressing  ·   
• coriander, leaves and stem, loosely packed  ·  1 cup 
• flat leaf parsley, leaves and stem, loosely packed  ·  1 cup 
• sprigs mint (about 20 leaves)  ·  3 
• freshly squeezed lemon juice (approx 1 lemon)  ·  1 tablespoon 
• Greek yoghurt  ·  1/2 cup 
• salt and pepper to taste  ·   

Instructions

• Blitz marinade ingredients together or use a pestle and mortar to make a paste. Rub all over chicken – you can marinade overnight at this point if desired.
• Heat oven to 320 F
• Place chicken and chickpeas in a roasting dish and cook for 40 minutes, then increase heat to 200C for 10-15 minutes until chicken is cooked through and nicely colored.
• Blitz yoghurt dressing ingredients together (can be done up to 2 days in advance and stored in the fridge in a jar) and drizzle over chicken to serve, scattered with pomegranate seeds.