Pomegranate Sumac Chicken

Name: Pomegranate Sumac Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 4 h
Yield: 4 servings
Ingredients: 3 tablespoons pomegranate molasses; 1 tablespoon store-bought or homemade tomato paste; 1/2 teaspoon ground allspice; 2 teaspoons pul biber (Aleppo pepper*); 1 teaspoon ground sumac; 2 fat garlic cloves; Kosher salt and freshly ground black pepper; 8 large bone-in chicken thighs or a whole chicken (about 3 lbs | 1.4 kg); 3 tablespoons olive oil

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5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
4 hrs
Servings
4 servings
Calories
375 kcal
Course
Main Course
Cuisine
Middle Eastern

Pomegranate Sumac Chicken

Iris Warren

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I love this sticky roasted leg of chicken that can be marinated ahead of time and just popped into the oven shortly before eating. If you don’t want to use chicken thighs, this also works with a whole chicken, jointed into eight pieces.

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Ingredients

Servings

For the marinade

3 tablespoons pomegranate molasses
1 tablespoon store-bought or homemade tomato paste
1/2 teaspoon ground allspice
2 teaspoons pul biber (Aleppo pepper*)
1 teaspoon ground sumac
2 fat garlic cloves crushed
Kosher salt and freshly ground black pepper

For the chicken

8 large bone-in chicken thighs or a whole chicken (about 3 lbs | 1.4 kg) cut into 8 pieces
3 tablespoons olive oil

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Instructions

Make the marinade

In a large bowl, combine all the marinade ingredients with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper.

Marinate the chicken

Add the chicken to the marinade and, using your hands, massage the chicken until it is evenly coated, then cover and stash in the refrigerator to marinate for at least 3 hours and up to 24 hours.
When you're ready to cook, take the chicken out of the refrigerator and let it come to room temperature (this will take about 20 minutes).
Preheat the oven to 400°F (200°C).☞ TESTER TIP: Line your sheet pan with foil for easier clean up.
Place the chicken skin side up on a rimmed baking sheet and drizzle with the olive oil. Roast until the juices from the chicken run clear when it is pierced at the thickest part, and the internal temperature is 165°F (74°C), 30 to 35 minutes.

Notes

Named after the Syrian city, Aleppo pepper is a brightly colored, mildly spicy dried pepper that has a unique taste—a little raisiny, a little tomatoey, a little peppery. It's widely used in the Middle East and is becoming more popular in North America. It makes a terrific replacement for the ubiquitous red chile flake, but with a little more flavor. At the same time, you can use red chile flakes, hot paprika, or ancho chiles if you can't find Aleppo pepper.

Nutrition Information

Show Details

Serving 1serving Calories 375kcal (19%) Carbohydrates 9g (3%) Protein 40g (80%) Fat 19g (29%) Saturated Fat 4g (20%) Monounsaturated Fat 11g Trans Fat 1g Cholesterol 194mg (65%) Sodium 230mg (10%) Fiber 1g (4%) Sugar 6g (12%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 375 kcal

% Daily Value*

Serving	1serving
Calories	375kcal	19%
Carbohydrates	9g	3%
Protein	40g	80%
Fat	19g	29%
Saturated Fat	4g	20%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	194mg	65%
Sodium	230mg	10%
Fiber	1g	4%
Sugar	6g	12%