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1. Heat the oven to 220°C (425°F). Grate the garlic and zest one lemon. In a large bowl, combine the garlic, lemon zest, cumin, coriander, cinnamon, half the salt, black pepper, half the olive oil and half the pomegranate molasses. Add the chicken thighs and toss to coat well.
8 piece Bone-in skin-on chicken thighs,
2 tbsp Pomegranate molasses,
4 clove Garlic,
2 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground cinnamon,
2 tbsp Olive oil,
2 piece Lemons,
1 tsp Salt,
0.5 tsp Black pepper
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2. Arrange the chicken skin-side up on a lined baking tray and roast for 20 minutes until the skin begins to brown.
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3. Stir the remaining pomegranate molasses with the honey and brush generously over the chicken. Roast 10 to 12 more minutes until glossy, deeply golden and cooked through (75°C/165°F internal temperature). Rest for 5 minutes, then sprinkle with sumac.
2 tbsp Pomegranate molasses,
1 tbsp Honey,
1 tsp Sumac
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4. While the chicken roasts, place the couscous in a heatproof bowl with the remaining salt and a tablespoon of the remaining olive oil. Pour over the hot chicken stock, cover tightly and let stand 8 minutes.
1 tbsp Olive oil,
1 tsp Salt,
1.5 cup Couscous,
1.8 cup Hot chicken stock
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5. Fluff the couscous with a fork, then stir in the butter until melted. Finely chop the parsley, mint and spring onions, and fold them in with the juice of one lemon and the remaining olive oil. Taste and adjust the seasoning.
1 tbsp Olive oil,
2 piece Lemons,
1 tbsp Butter,
0.5 cup Fresh parsley,
0.2 cup Fresh mint,
3 piece Spring onions
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6. Spoon the couscous onto a platter, top with the glazed chicken and spoon over any pan juices. Scatter with pomegranate seeds and toasted pine nuts, and serve warm.
0.5 cup Pomegranate seeds,
2 tbsp Toasted pine nuts
