Middle Eastern Sumac-Roasted Chicken with Pomegranate Molasses Drizzle
A Flavorful Middle Eastern Delight
This sumac-roasted chicken is tender and full of vibrant Middle Eastern spices, perfectly complemented by a sweet and tangy pomegranate molasses drizzle.
- 1 h 45 min
- 4
- Intermediate
Ingredients
For the Chicken Marinade
For the Pomegranate Molasses Drizzle
For the Garnishes
Preparation
Marinating the Chicken
Combine Marinade
In a large bowl, combine olive oil, sumac, garlic, cumin, paprika, salt, and pepper.
Coat Chicken
Add chicken thighs to the bowl and coat thoroughly with the marinade.
Chill
Cover and refrigerate for at least 1 hour.
Preferably overnight for deeper flavors. Bring to room temperature for 30 minutes before cooking.
Preparing the Pomegranate Molasses Drizzle
Heat Ingredients
In a small saucepan, combine pomegranate molasses, honey, and lemon juice over low heat.
Stir
Stir until the mixture is smooth and slightly thickened, about 5 minutes.
Cool
Remove from heat and set aside to cool.
Use fresh pomegranate seeds for an extra burst of color and flavor.
Cooking Process
Roasting the Chicken
Preheat the oven to 400°F (200°C). Place chicken thighs on a baking sheet and roast for 35–40 minutes until golden and cooked through.
Drizzling with Pomegranate Molasses
Once the chicken is out of the oven, immediately drizzle the molasses mixture over the chicken.
Final Garnish
Sprinkle fresh parsley and pomegranate seeds over the chicken before serving.
Plating & Serving
Middle Eastern Sumac-Roasted Chicken with Pomegranate Molasses Drizzle
Middle Eastern Sumac-Roasted Chicken with Pomegranate Molasses Drizzle
Plating & Serving
Serve the chicken on a large platter, allowing the pomegranate molasses to pool around the base for a dramatic effect.