Chicken with Plums, Honey & Pomegranates

Chicken with Plums, Honey & Pomegranates

Serves: 4 

Ingredients

For the Chicken:

• 8 skin-on, bone-in chicken thighs

• 2 tsp sumac + 1 tsp ground coriander

• 4 garlic cloves (grated) + 3 tbsp olive oil

• 2 red onions, finely sliced into crescents

• 8 crimson-fleshed plums, halved and pitted

• 4 tbsp honey + 3 tbsp pomegranate molasses

• ½ tsp cayenne + 1½ tsp ground cumin

• Zest of ½ orange + 50ml orange juice

• 4 tsp soft light brown sugar

• 3 tbsp pomegranate seeds

For the Pistachio Relish:

• 25g shelled unsalted pistachio nuts, chopped

• 1 garlic clove, finely chopped

• 3 tbsp chopped coriander leaves

• 1 tbsp extra virgin olive oil

• Lemon juice, to taste

Instructions

1. Marinate: Toss chicken with sumac, coriander, half the garlic, olive oil, and seasoning. Marinate in the fridge for 1 hour.

2. Prep: Preheat oven to 180°C fan (375°F). Arrange onions and chicken (skin-side up) in a dish. Dot half the plums around them.

3. Glaze: Mix honey, pomegranate molasses, cayenne, cumin, orange zest, and remaining garlic. Spoon half over the chicken/plums. Pour orange juice around the base.

4. Roast: Bake for 25 minutes. Add remaining plums, sprinkle them with sugar, and spoon the rest of the honey mixture over the chicken. Bake for a final 20 minutes.

5. Relish: Bash pistachios, garlic, and salt in a mortar. Mix in coriander, oil, and lemon juice.

6. Finish: Spoon the relish over the chicken and scatter with pomegranate seeds.

Nutrition (est.): ~580 cal | 42g protein | 32g fat | 31g carbs | 4g fibre