Persian chicken with sumac & lemon

Name: Persian chicken with sumac & lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 Belazu Beldi Preserved Lemon; 1 Belazu Rose Harissa; 2 garlic cloves, finely chopped; 1 tsp Cooks' Ingredients Simple Sumac; 1 tbsp tomato paste; 1 tbsp olive oil; 1 tbsp pomegranate molasses; 800 g pack chicken thighs, scored; 1 aubergine, cut into chunks; 3 Waitrose Classic Vine Tomatoes, cut into chunks; 28 g Cooks' Ingredients Coriander, roughly chopped; 25 g Waitrose 2 Pomegranates, seeds only; Cooked couscous, to serve

This is a wonderful tray bake full of flavour. The marinade will also work well with chicken pieces, salmon and chops ready for the barbecue.

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins
Plusmarinating

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Ingredients

3 Belazu Beldi Preserved Lemon
1 Belazu Rose Harissa
2 garlic cloves, finely chopped
1 tsp Cooks' Ingredients Simple Sumac
1 tbsp tomato paste
1 tbsp olive oil
1 tbsp pomegranate molasses
800g pack chicken thighs, scored
1 aubergine, cut into chunks
3 Waitrose Classic Vine Tomatoes, cut into chunks
½ x 28g Cooks' Ingredients Coriander, roughly chopped
25g Waitrose 2 Pomegranates, seeds only
Cooked couscous, to serve

Method

Preheat the oven to 200°C, gas mark 6.
Quarter the lemons, discard the flesh and finely chop the skins. Mix with the harissa, garlic, sumac, tomato purée, oil and molasses in a bowl. Stir in the chicken to coat evenly. Cover, chill and marinate for at least 30 minutes.
Place the chicken and excess marinade in a large roasting tin with the aubergine and roast for 15 minutes. Stir in the tomatoes and cook for a further 15-20 minutes until the chicken juices run clear and there is no pink meat. Scatter with coriander and pomegranate seeds, and serve with the couscous.