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.
Baharat is a wonderfully complex, exotic spice blend that fills your head with diverse aromas. Savory and slightly sweet it is not hot, yet conveys all the romantic fragrances of everything that is spice.