Description
This easy and delicious chicken marinade from Rick Stein’s book From Venice To Istanbul is great as part of a Middle Eastern feast.
Ingredients
Scale
- 2 tbsp Sumac
- 2 Large Garlic Cloves, crushed
- 1/2 tsp Dried Chilli Flakes
- 1 tbsp Tomato Puree
- 1 tbsp Pomegranate Molasses
- 1 tsp Sea Salt
- 6–8 Skin on, bone in Chicken Thighs
- Light Olive Oil
- Sesame Seeds
Instructions
- Combine the sumac, garlic, chilli flakes, tomato puree, pomegranate molasses and sea salt to make a thick marinade in the bottom of a large plastic bag.
- Add the chicken, push out all the air and tie a knot in top. Massage until all of the chicken is well coated, and leave in the fridge to marinate for an hour. You can leave it longer though, if it makes meal planning easier!
- Spread the chicken out well over a large baking tray (if you squash them together, they won’t go crisp, golden and glossy). Drizzle a little oil over each and sprinkle with sesame seeds before roasting in a 200 degrees (390 fahrenheit) oven for half an hour. You’ll be able to tell when the chicken is done when the skin is crisp and if you stick a sharp knife into the thickest part of the thigh, the juice that runs out is clear.
- Serve with either Bandit Potatoes (they’re really unique, flavoured with honey and freshly grated nutmeg) from the book and a green salad, or my Giant (Israeli) Couscous with Pomegranate & Pistachios.