Oven-roasted Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds
This mouth-watering recipe for oven-roasted chicken is taken from Rick Stein's From Venice to Istanbul book. The Turkish-inspired recipe can be cooked on the barbecue or in the oven.
From the book
Rick Stein: From Venice to Istanbul
Relaxed, elegant dinner party dishes
All the recipes from Rick's TV series
The secret gems of Mediterranean cooking
Introduction
This is an ideal chicken dish for an outdoor summer party. However, I favour cooking it in the oven because the marinade is apt to burn on a barbecue. I did it a couple of months ago at my holiday house by the water in Mollymook, NSW. I kept the heat low to avoid too much blackening but I needed to be at the barbie then, rather than chatting. Sumac is Turkey’s favourite spice. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. It’s the sort of dish that’s idea as part of a warm and cold buffet where people have a bit of everything including a rice pilaf.
Ingredients
| 1 | whole chicken (about 2kg), jointed into 8 pieces |
| 3 tbsp | olive oil |
| 1 tbsp | sesame seeds |
| For the marinade: | |
| 2 tbsp | ground sumac |
| 12g/2 | large cloves garlic, crushed or grated |
| 1/2 - 1 tsp | chilli flakes |
| 1 tbsp | tomato paste |
| 1 tbsp | pomegranate molasses |
| 1 tsp | salt |
Method
Mix all the marinade ingredients together, rub well into the chicken and leave for 1 hour.
Heat the oven to 200°C/ 6gas .Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes.
