post Print Print Recipe
Middle Eastern Traybake Chicken
This is a delicious crowd-pleasing dish that can easily be prepared ahead. The sweet and sour flavour of pomegranate molasses with the warming spices in Baharat is a match made in heaven. Serve with salad and couscous or sweet potato mash. The marinade can also be doubled up and stored in the fridge for 3 weeks.
Prep Time:
10 mins
Cook Time:
1 hour
Total Time:
1 hour 10 mins
Yield:
4 Serves 1x
Category:
Chicken
Cuisine:
Middle Eastern
Scale
Ingredients
Marinade
- 4 cloves garlic, peeled and roughly chopped
- 3 tbsp Herbie’s Pomegranate Molasses
- 2 tbsp Herbie’s Sumac
- 2 tsp Herbie’s Aleppo Pepper Flakes
- 2 tsp Herbie’s Baharat Spice Blend
- 4 tbsp olive oil
- 8 chicken thighs, skin on
- 1 400g can chickpeas, drained
- 1/2 cup fresh pomegranate seeds, to serve (optional)
Dressing
- 1 cup coriander, leaves and stem, loosely packed
- 1 cup flat leaf parsley, leaves and stem, loosely packed
- 3 sprigs mint (about 20 leaves)
- 1 tbsp freshly squeezed lemon juice (approx 1 lemon)
- 125ml (1/2 cup) Greek yoghurt
- salt, to taste
Instructions
- Blitz marinade ingredients together or use a pestle and mortar to make a paste. Rub all over chicken – you can marinade overnight at this point if desired.
- Heat oven to 160C.
- Place chicken and chickpeas in a roasting dish and cook for 40 minutes, then increase heat to 200C for 10-15 minutes until chicken is cooked through and nicely coloured.
- Blitz yoghurt dressing ingredients together (can be done up to 2 days in advance and stored in the fridge in a jar) and drizzle over chicken to serve, scattered with pomegranate seeds.
Notes
If using chicken breast, halve cooking time
Nutritional Information
Serving Size
332g
Calories
778
Sugar
16g
Sodium
2g
Fat
53g
Saturated Fat
14g
Carbohydrates
29g
Fiber
5.6g
Protein
43g
Pomegranate Molasses
$8.2
100g
Sumac Ground
$4.00
50g
Aleppo Pepper
$4.90
35g
