Chicken with Sumac, Pomegranate & Herbs
Thighs marinated with sumac and lemon, roasted over onions until the skin crisps, finished with pomegranate seeds and a handful of herbs.
Method
- 01
Toss the thighs with the olive oil, sumac, the juice of the lemon, salt and pepper. Let them sit for at least 30 minutes, or overnight in the fridge.
- 02
Heat the oven to 200°C. Spread the sliced onions in a roasting tin and lay the chicken on top, skin side up, pouring over any marinade.
- 03
Roast for 40 to 45 minutes, until the skin is crisp and the juices run clear.
- 04
Rest for a few minutes, then strew with pomegranate seeds, parsley and mint to serve.
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