Juicy chicken pieces with the distinct zesty taste of the sumac. Baked golden and crispy. An ideal midweek meal served with pennysmenu Sultans pilaf or a side of spicy slaw.
Rate this recipe!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Passive Time | 2 hours |
| Servings |
people
|
Ingredients
For the chicken
- 8 chicken pieces or 1kg chicken wings use pieces with the bone in & skin on
- 1-2 tbs olive oil
- 1 tbs sesame seeds
For the marinade
- 2 tbs sumac
- 1 large garlic clove minced
- 1 tsp chilli flakes
- 1 tbs tomato paste
- 1 tbs pomegranate molasses
- 1/2 tsp salt
Ingredients
For the chicken
For the marinade
|
Rate this recipe!
|
Instructions
- Combine the marinade ingredients in a large bowl.
- Add the chicken pieces and massage the marinade into each piece. ( I like to use a pair of disposable gloves.)
- Cover with cling wrap and marinade in the fridge for a couple of hours or even overnight.
- Pre heat the oven to 190C
- Spread the chicken pieces onto a shallow baking tray in one layer. ( a disposable tray makes for an easy clean up)
- Drizzle the pieces with the olive oil and sprinkle with sesame seeds.
- Bake for approximately 40 minutes or until golden brown and cooked through.
- Serve with pennysmenu Sultans pilaf
Share this Recipe