Roasted Chicken with Pomegranate and Sumac

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Happiness is… Chicken roasted in a flavor bursting, tangy, and sweet pomegranate juice reduction with sumac, caramelized onions, and herbs. This dish is close to my heart in so many ways, and full of the flavors of love, sharing, and ultimately, home. I have incorporated various of my favorite traditional Levantine flavors with a modern, tangy, and time-saving twist in this recipe. Vibrant sumac, sweet and tart pomegranate, and herbs cooked with succulent chicken in less than an hour. Yes, that’s my kind of language.

It’s savory, tangy, and loaded with natural antioxidants provided by the fresh pomegranate juice. And it simply feels good to eat it. I like to serve this with grains such as a creamy freekeh for the perfect balance of flavors, but it’s also great with a vibrant salad.

INGREDIENTS/ SERVES 4

1 whole chicken (3-4 pounds), cut into 8 pieces*
2 tablespoons olive oil
5 tablespoons pomegranate molasses or 1 cup (235 ml.) pomegranate juice
juice of 1 lemon
2 tablespoons tomato paste
1 tablespoon sumac spice
good grinding freshly ground black pepper
salt to your taste
4 garlic cloves, coarsely chopped
4 sprigs fresh thyme
1 red onion, thinly sliced
pomegranate seeds, for garnish
fresh parsley, for garnish

METHOD

1. Preheat oven to 190 C (375 F).

2. Mix together the olive oil, pomegranate molasses (or juice), lemon juice, tomato paste, sumac, pepper, and salt until well combined. Pour the mixture into  a large ziplock bag and add the chicken, garlic, and thyme. Massage everything together and let the chicken marinade in the sauce for at least 2 hours or overnight.

3. Preheat oven to 190C (375F) and arrange the onion in a roasting dish. Then place the chicken pieces over the top along with the marinade. Season with salt and pepper, and leave to roast for 45-60 minutes (depending on the size of the pieces) or until the chicken has a rich golden color and is cooked to your liking. Using a spoon, baste the chicken by pouring the juices in the dish over the chicken to keep it moist. You can do this a few times while the the chicken is roasting.

4. Serves well with creamy and soft flavors, such as freekeh, rice, and pasta. Garnish with fresh parsley and sumac. Enjoy!

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NOTES:

* Use a whole chicken or your preferred combination of parts. Make sure to pat the chicken dry if there are any excess liquids. This will make the pieces easier to brown.

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7 Comments Add yours

  1. mawarre says:

    This looks fabulous and just the sorts of flavours I love. Bookmarking this recipe! margaret

    Liked by 1 person

    1. Hanady says:

      Hi Margaret! Thank you so much for your lovely comment! Excited to hear about how you liked this recipe!

      – Xo Hanady

      Like

  2. Such beautiful flavours and colours!

    Liked by 1 person

    1. Hanady says:

      Thank you, dear Elaine! I eat with my eyes first. 🙂

      -Xo Hanady

      Liked by 1 person

      1. Me too!! Although, my imagination often competes 😉

        Liked by 1 person

  3. hesarowdy says:

    I’m gonna try this one for sure.

    Liked by 1 person

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