A simple and easily adaptable dish. The sumac is tart and tangy, which is enhanced by the sourness of the pomegranate molasses, making this wonderful chicken dish a flavour-forward meal.

Method:

• Squeeze the lemon over the jointed chicken with half a teaspoon of salt. Allow to marinate for approximately 10 minutes before patting dry with a paper towel. The lemon will tenderise the meat. Meanwhile, begin preparing the sauce to marinate the chicken.
• Mix all marinade ingredients together, cover the chicken and leave to marinate in the fridge for at least an hour.
• While the chicken is marinating, slice the onions, add the sumac and salt to taste.
• With lightly oiled hands, rub the sumac into the onions ensuring it is well mixed and set aside for 30 minutes.
• Preheat the oven to 180°C, place the sumac onion mix on a roasting tray and add the chicken on top, along with any leftover juices. Cook for an hour, covering the dish with baking parchment and foil halfway through.
• Garnish with pomegranate seeds and serve as desired.

Recipe extracted from Bil’eifi: The Taste of My Iraqi Home

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