Sticky Pomegranate Chicken


  1. 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.
  2. 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.
  3. 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.


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

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