Pomegranates are one of my favourite fruits. I even have a tree in the backyard! The vibrant jewel juicy arils (the red 'seeds') give colour,
texture and a flavour explosion to a recipe.
Pomegranate Molasses is available at most supermarkets now and is an
intense unique flavour. Sumac is a spice
that is lemony with a little pinch imparting a tangy taste.
This recipe was inspired by Rick Stein’s oven roasted
chicken with sumac and is delicious served with salad, roasted sweet potatoes
and a dollop of minty yoghurt. Enjoy!
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| Sumac Chicken Pomegranate by Feed Your Inner Cook |
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| Pomegranates growing at Maggie Beer's Farm SA by Feed Your Inner Cook |
Serves 4 for fillets
or 6 for chicken pieces
Time 1 – 4 hours marinating. 30 min – 1 hour cooking
Ingredients
4 chicken thigh fillets (quick option) OR preferably 1 chicken jointed into 8 pieces
Splash Olive Oil
Scattering of Sesame Seeds – white and/or black
Few chopped roasted pistachio nuts
Some fresh pomegranate arils for garnish and also in salad
if possible
Mint leaves for garnish
Lemon wedges for optional squeeze
Optional salt and pepper to serve
Serve with Greek yoghurt mixed with dried mint, chopped
fresh mint and pepper
Option: dice up some
sweet potato, drizzle with oil and roast on a tray while chicken is cooking
Marinade
2 tablespoons ground Sumac
Shake dried chilli flakes (1 use 1/2 teaspoon) adjust to
your heat preference
1 tablespoon Tomato Paste
1 tablespoon Pomegranate molasses
2 garlic cloves – crushed
1 teaspoon Salt
Method
Place all marinade ingredients in a large plastic freezer
bag and add chicken pieces. Squeeze and
rub will into the chicken. Leave in
fridge for at least one hour.
Preheat oven to 180 °C (fan) or 200 °C
Place chicken in lightly oiled roasting pan.
Drizzle with a splash of Olive oil and scatter with sesame
seeds.
Cook 20 – 30 minutes for fillets (check at 20 minutes) or 30 – 40 minutes for pieces. Chicken piece juices need to run clear.
Garnish with the pistachios, pomegranate seeds and mint
leaves.
Serve with fresh salad, roasted sweet potatoes, lemon wedges
and yoghurt.
Enjoy! Colleen
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