Sticky harissa and pomegranate molasses traybake chicken

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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.

Sticky Harissa and Pomegranate Molasses Chicken

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Serves: 2

Nutrition facts: 200 calories 20 grams fat

Ingredients

For the chicken and marinade:

• 4 chicken thighs, trimmed of excess fat
• 1.5 tbsp pomegranate molasses
• 1.5 tbsp harissa
• 2 red peppers
• 1 red onion
• 1-2 tsps olive oil
• Sea salt
• Pepper

For the sauce:

• 2 tbsp pomegranate molasses
• 2 tbsp harissa
• Juice of half an orange

To serve:

• Couscous
• A handful of chopped coriander
• Plain yoghurt

Instructions

1. Preheat the oven to 200ºC/180°C Fan/gas mark 6/400ºF.
2. First make the marinade. Combine the pomegranate molasses and harissa in a dish, then add the chicken thighs, making sure they are coated with the mixture. Set aside.
3. Cut the red onion into wedges, and the pepper into chunky strips. Arrange them in a separate ovenproof dish, and toss with the oil, then season with salt and pepper.
4. Wipe any marinade from the skin of each chicken thigh, and sprinkle with a good pinch of salt.
5. Heat some oil on a medium heat in a large frying pan, then add the thighs skin down. Cook for around 5 minutes until the skin has started to brown.
6. Place the chicken thighs in the dish, skin side up, on top of the veg if necessary. Place in the oven, and roast for around 40-45 minutes, until the chicken is cooked through.
7. To make the sauce, combine the pomegranate molasses, harissa and orange juice.
8. Finally, scatter the chicken with coriander, then serve with couscous, yoghurt and a generous pouring of the sauce.