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
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.
|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|
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.