Djej bi Dibs Rumman (Pomegranate Molasses Chicken with Potatoes)
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Ingredients
- 4 tbsp pomegranate molasses
- 4 garlic cloves
- 1 lemon
- 3 tbsp olive oil
- 1 tsp ground allspice
- 0.5 tsp ground cinnamon
- 1000 g bone-in, skin-on chicken thighs
- 800 g waxy potatoes
- 2 red onion
- 15 g fresh flat-leaf parsley
- 80 g pomegranate seeds
Nutrition (per serving)
- Calories
- 797 kcal
- Protein
- 47.2 g
- Carbohydrate
- 56.6 g
- of which sugars
- 21.6 g
- Fat
- 41.1 g
- of which saturates
- 10.2 g
- Fibre
- 7.2 g
- Salt
- 0.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Mix the pomegranate molasses with the crushed garlic, the juice of the lemon, 2 tbsp olive oil, the allspice, cinnamon and 1 tsp salt, and turn the chicken thighs in it to coat.
- 2
Cut the waxy potatoes into 3cm chunks and the red onions into wedges. Toss with the remaining oil and ½ tsp salt in a large roasting tin and sit the chicken on top skin side up, pouring over any marinade left in the bowl.
- 3
Roast for 45-50 minutes, basting once halfway, until the skin is dark and sticky and the juices run clear with no pink at the bone. Cover loosely with foil if it browns too quickly.
- 4
Scatter with chopped parsley and the pomegranate seeds and serve with the juices from the tin.
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