Pomegranate Sumac Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
4 hrs
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Servings
4 servings
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Calories
375 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Pomegranate Sumac Chicken
Description
This recipe uses a marinade composed of pomegranate molasses for fruity tartness, tomato paste for depth, Aleppo pepper and sumac for gentle heat and citrusy tang, garlic for pungency, and warm allspice. Salt and pepper season the mixture. The chicken pieces are massaged thoroughly in the marinade and refrigerated for several hours to absorb the complex flavors.
Roasting skin-side up at 400°F produces crisped skin and moist meat, with the pomegranate molasses helping caramelize the exterior. The internal temperature reaching 165°F ensures safety and juiciness.
The combination of these Middle Eastern spices and ingredients makes this dish vibrant and flavorful, suitable for serving as a main course alongside simple grains or vegetables that complement its rich marinade flavors.
Aleppo pepper is mildly spicy with raisiny and tomato-like notes. If unavailable, substitutes like crushed red pepper flakes, hot paprika, or ancho chile can be used.
Ingredients
For the marinade
- 3 tablespoons pomegranate molasses
- 1 tablespoon tomato paste store-bought or homemade
- 1/2 teaspoon ground allspice
- 2 teaspoons Aleppo pepper pul biber aka
- 1 teaspoon sumac ground
- 2 garlic crushed, fat cloves
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
For the chicken
- 8 large bone-in chicken thighs cut into 8 pieces, or a whole chicken, about 3 lbs | 1.4 kg
- 3 tablespoons olive oil
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
- Aleppo pepper offers mild heat with raisiny and tomato-like notes; red pepper flakes or hot paprika are suitable substitutes if unavailable.
- Marinate the chicken for at least 3 hours and up to 24 hours to develop flavor fully.
- Bring chicken to room temperature before roasting for even cooking.
- Line the baking sheet with foil to simplify cleanup after roasting.
- Ensure the chicken reaches internal temperature of 1656F (746C) for safe consumption.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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