Cook: 55 minutes

Serves: 4

Serve these sweet and savoury glazed thighs on flat breads or couscous to soak up the delicious juices. Perfect with a simple mixed leaf salad and lemony herb dressing.

Method:

Preheat oven to 180°c. Put the chicken thighs into a resealable plastic bag and with the onions, sumac, ground coriander, half the garlic and all the olive oil and season with salt and pepper. Seal the bag and allow the chicken to marinate in the fridge for up to an hour.
Place the chicken skin side up in a single layer in a baking paper-lined roasting tin and add the halved, pitted plums.
In a small bowl mix the honey, pomegranate molasses, cayenne, cumin, orange zest and remaining garlic. Spoon half the mixture over the chicken and plums and then pour the orange juice around the chicken.

Topics:

Chicken

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Ingredients

Name: Roasted plum and pomegranate chicken with pistachio relish
Prep time: 10 min
Cook time: 55 min
Yield: 4
Ingredients: 8 bone-in chicken thighs; 2 red onions halved and sliced into thin half moons; 2 tsp sumac; 1 tsp ground coriander; 1 clove garlic, crushed and divided into two halves; 3 tbsp olive oil; 8-10 purple plums; 4 tbsp runny honey; 3 tbsp pomegranate molasses; ½ tsp cayenne pepper - optional; 120ml orange juice; Zest of ½ orange; Relish; 25g shelled pistachios; 3 tbsp chopped coriander leaves; 1 tbsp olive oil; Zest & juice of ½ lemon; Salt; To serve; Four Israeli-style, soft pita breads/ flat bread; Pomegranate seeds (optional)

8 bone-in chicken thighs
2 red onions halved and sliced into thin half moons
2 tsp sumac
1 tsp ground coriander
1 clove garlic, crushed and divided into two halves
3 tbsp olive oil
8-10 purple plums
4 tbsp runny honey
3 tbsp pomegranate molasses
½ tsp cayenne pepper - optional
120ml orange juice
Zest of ½ orange
Relish
25g shelled pistachios
3 tbsp chopped coriander leaves
1 tbsp olive oil
Zest & juice of ½ lemon
Salt
To serve
Four Israeli-style, soft pita breads/ flat bread
Pomegranate seeds (optional)