Juicy chicken thighs coated in a savoury sweet sticky glaze
Serve these sweet and savoury glazed thighs on flat breads or couscous to soak up the delicious juices. Perfect with a simple mixed leaf salad and lemony herb dressing.
INGREDIENTS: 8 bone-in chicken thighs 2 red onions halved and sliced into thin half moons 2 tsp sumac 1 tsp ground coriander 1 clove garlic, crushed and divided into two halves 3 tbsp olive oil 8-10 purple plums 4 tbsp runny honey 3 tbsp pomegranate molasses ½ tsp cayenne pepper - optional 120ml orange juice Zest of ½ orange Relish 25g shelled pistachios 3 tbsp chopped coriander leaves 1 tbsp olive oil Zest & juice of ½ lemon Salt To serve Four Israeli-style, soft pita breads/ flat bread Pomegranate seeds (optional)
Preheat oven to 180°c. Put the chicken thighs into a resealable plastic bag and with the onions, sumac, ground coriander, half the garlic and all the olive oil and season with salt and pepper. Seal the bag and allow the chicken to marinate in the fridge for up to an hour.
Place the chicken skin side up in a single layer in a baking paper-lined roasting tin and add the halved, pitted plums.
In a small bowl mix the honey, pomegranate molasses, cayenne, cumin, orange zest and remaining garlic. Spoon half the mixture over the chicken and plums and then pour the orange juice around the chicken.
Roast for 30 minutes and then spoon the rest of the honey and molasses mixture over the chicken skin and roast for a further 20-25 minutes.
While the chicken is cooking place the pistachios, garlic clove and a little salt in a mortar and pestle or mini food processor and crush or blitz it.
Add the coriander leaves and bash or pulse the mixture a little more to mix.
Stir in the olive oil, zest and lemon juice and season to taste.
If serving on flatbread or pita, warm the bread and spoon over the chicken and plums, and scatter with the pomegranate seeds.