Method
- Chuck 20g walnuts into a food processor and add the garlic, tomato puree, sumac, pomegranate molasses, olive oil and a good pinch of salt. Blitz into a smooth marinade and pour into a mixing bowl. Add the chicken and toss together. Cover and refrigerate for 1 hour or overnight.
- Preheat the oven to 180 fan and get the chicken out of the fridge to come to room temperature. Oil a baking dish and throw in the onions. Top with the chicken and all the marinade. Roast for 45 minutes to one hour or until charred and sticky.
- Bash the remaining walnuts into a course rubble and scatter them over the chicken along with pomegranate seeds and parsley. Season with a pinch of sumac and salt and then serve immediately.
Ingredients
Serves 4
50g walnuts
6 cloves garlic
2 tbsp tomato puree
1 tbsp sumac, plus extra for garnish
6 tbsp. pomegranate molasses
2 tbsp olive oil, plus extra for greasing
1kg chicken thighs on the bone
4 red onions, roughly sliced
50g pomegranate seeds
A handful of roughly chopped parsley leaves
Sea salt
