Ingredients
1 tbsp harissa paste
2 tsp tomato paste
1 tbsp pomegranate molasses
a pinch of ground nutmeg
a pinch of ground cumin
a pinch of ground coriander
juice of 1/2 lemon
50ml olive oil
4 chicken thighs, skinless, boneless
Level:
Easy
Serves:
2 servings
Prep Time:
Cook Time:
1 hour
45 minutes
Recipe video tutorial
Preparation
Mix the harissa, tomato paste, pomegranate molasses, nutmeg, cumin, coriander, lemon juice and olive oil in a bowl.
Add the whole chicken thighs and massage the marinade on the chicken. Cover and leave to marinade for 1 hour or as long as possible in the fridge.
Pre-heat the oven to 180C and bake for 20–30 minutes until the chicken is cooked in the centre and the marinade is sticky and slightly charred.
Slice or shred the chicken, then serve warm.
Hints and Tips
💖Serve on a bed of rocket with a dollop or two of homemade hummus.Â
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