My inspiration for this harissa and pomegranate molasses traybake chicken was a bottle of pomegranate molasses, slowly gathering dust at the back of the cupboard and in need of a new lease of life. I had first tasted it some years before, at the stalwart institution Antepliler on Green Lanes (a Turkish restaurant in north London for those of you who are unfamiliar), in a salad called Kisir. The recipes for Kisir vary from place to place, but fundamentally include bulgur wheat, tomatoes, parsley, spring onions, olive oil, and of course, pomegranate molasses. The molasses takes on the role of balsamic vinegar in the dressing, adding a sweet, but also sour note to the dish.
For a long period, I have to confess that I completely neglected to use this vibrant ingredient, but I have since made up for it, and now use it frequently in marinades, dips and dressings.
As with most of my recipes, this is not only incredibly simple to make, but full of big, punchy flavours – the sweet, sour, smokey-hot sauce is insanely good. Perfect for an easy midweek dinner or easily scaled up for stress-free entertaining.
If you’d like to do a veggie version, then see my recipe for roasted aubergines with harissa and pomegranate molasses.
For the chicken and marinade:
For the sauce: