Roast chicken thighs with pomegranate molasses
- October 2019
- Serves 4-6
- Hands-on time 25 min, oven time 40-45 min, plus 2 hours marinating
A key ingredient in Persian cuisine, we’ve used pomegranate molasses as a marinade to give the meat a fruity, sticky finish without full-on sweetness.
Not sure what to do with leftover pomegranate molasses? We suggest using it in this knockout aubergine and shallot salad recipe.
- 12.3g (2.4g saturated)
- 10.1g (6.5g sugars)
- 8 British free-range skin-on, bone-in chicken thighs
- 4 fat garlic cloves, crushed
- 3 tbsp pomegranate molasses, plus extra to drizzle (optional)
- 1 lemon, sliced
- 2 small red onions, sliced
- 2 tsp Mediterranean seasoning (we used Bart)
- 4 tbsp extra-virgin olive oil
- Large handful each fresh flatleaf parsley, mint and coriander, chopped
- 80g pack pomegranate seeds
- Put the chicken, garlic, pomegranate molasses, lemon, onions, Mediterranean seasoning and oil in a mixing bowl with 1½ tsp fine salt and some freshly ground black pepper. Set aside, covered, to marinate for 2 hours (or longer, in the fridge, if you have the time – see Make Ahead).
- Heat the oven to 200°C/180°C fan/gas 6. Transfer the chicken and its marinade to a shallow roasting tin, then roast for 40-45 minutes, until the chicken has turned sticky and caramelised.
- Combine the herbs and pomegranate seeds in a bowl. Drizzle the chicken with a little more pomegranate molasses (optional), then scatter with the herbs and pomegranate seeds.
Marinating the chicken for least 2 hours will help keep it moist and tender, as well as maximising flavour.
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