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Persian chicken with sumac & lemon
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This is a wonderful tray bake full of flavour. The marinade will also work for chicken pieces, salmon and chops ready for the barbecue
3 Belazu Beldi Preserved Lemons
1 tbsp Belazu Rose Harissa
2 cloves garlic, finely chopped
1 tsp Cooks’ Ingredients Simple Sumac
1 tbsp tomato purée
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 pack Cooks’ Ingredients Coriander, roughly chopped
Waitrose 2 Pomegranates, seeds only (approx 25g)
Cooked couscous, to serve
1. Preheat the oven to 200°C, gas mark 6.
2. 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.
3. 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.
Typical values per serving:
This recipe was first published in July 2018.