Sticky Pomegranate Chicken Wraps

Name: Sticky Pomegranate Chicken Wraps
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 (to 6)
Ingredients: 8 free-range chicken thighs; 1 large red onion; 4 cloves garlic; 1/2 tsp Turmeric; 1 tsp cinnamon; 3 tbsp pomegranate molasses; 1 tbsp tomato puree; 1 tbsp Sriracha chilli sauce; 2 tbsp maple syrup; Juice of half an orange; 2 tbsp olive oil; salt and pepper; 1/2 cup mayonnaise; 6 discs of dried moosir; 8 large tortilla wraps; crunchy lettuce; Torshi Soorati or other pickle of your choice; Fresh coriander, mint and parsley (chopped) and pomegranate seeds (for garnish and sprinkling in the wraps)

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
4 (to 6)
Course
Main Course
Cuisine
Fusion, Persian, Iranian

Sticky Pomegranate Chicken Wraps

Travis Ward

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

For the chicken

8 free-range chicken thighs (skin-on, bone-in)
1 large red onion (finely sliced)
4 cloves garlic (crushed)
1/2 tsp Turmeric
1 tsp cinnamon
3 tbsp pomegranate molasses
1 tbsp tomato puree
1 tbsp Sriracha chilli sauce
2 tbsp maple syrup
Juice of half an orange
2 tbsp olive oil
salt and pepper (to taste)

For the Moosir Mayo

1/2 cup mayonnaise (8 tbsp)
6 discs of dried moosir (rehydrate the moosir the night before by soaking in water. Rinse then pat dry before mincing and adding to mayo).

To Serve

8 large tortilla wraps
crunchy lettuce (Romaine or iceberg - shredded)
Torshi Soorati or other pickle of your choice
Fresh coriander, mint and parsley (chopped) and pomegranate seeds (for garnish and sprinkling in the wraps)

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Instructions

Score each chicken thigh twice with a knife through the skin and into the meat. Then place in a bowl. Add onion, garlic, turmeric, cinnamon, pomegranate molasses, tomato purée, sriracha, maple syrup, orange juice, seasoning and olive oil and mix to coat evenly. Cover, place in fridge and let it marinate for a minimum of 4 hours (preferably overnight). About 1 hour before cooking, remove from the fridge and set aside to come up to room temperature.
Place mayonnaise in a bowl and add minced moosir. Stir and refrigerate until you are ready to serve.
Heat the oven to 200°C/180°C fan/gas 6.
Transfer chicken and marinade to a shallow roasting tin, then roast for 40-45 minutes, until chicken and onions are caramelised and sticky. Remove from oven and leave to rest for 10 minutes. Garnish chicken with the fresh mint and pomegranate seeds.
About 5 minutes before removing your chicken from the oven, take tortillas, wrap them in foil and place them in oven to heat for about 15 mins. Then remove them from oven and turn off heat.
Build a wrap by spreading a layer of moosir mayo on it, adding shredded lettuce, layering with sliced chicken (removed from the bone) and caramelised onions. Top with Torshi Soorati or other pickle, the chopped fresh herbs and pomegranate seeds. Roll up the wrap and tuck in.