Pomegranate Roasted Chicken
Succulent tender chicken is flavoured with the citrusy tang of sumac and basted with a luxuriously rich pomegranate syrup. Garnished with fresh pomegranate arils and spring onion, this is a feast for the eyes as well as the palate.
How long will it take?
2 ½ hours
What’s the serving size?
Serves 6
What do I need?
- 1 tbsp ground sumac
- 1 tbsp salt
- 2 kg whole chicken
- 4 cups pomegranate juice
- 2 large red onions, roughly chopped
- 2 fennel bulbs, cored and sliced
- 3 tsp olive oil
- 2 tbsp honey
- 1 tsp freshly ground black pepper
- Pomegranate arils, to garnish
- Spring onions, chopped, to garnish
How do I make it?
- Add sumac and salt to a small dish and stir to combine. Loosen the skin on the chicken and pat dry with paper towel. Rub most of the sumac and salt mixture under the skin and a little on top of the skin. Refrigerate while you make the glaze.
- Add pomegranate juice to a saucepan over medium heat. Simmer for 45 minutes, or until the juice has thickened enough to coat the back of a spoon.
- Preheat oven to 200C.
- Add chopped onion and fennel to a baking dish and drizzle with olive oil. Place chicken on top of the onions and cook for 20 minutes, then reduce oven temperature to 180C.
- Add honey and pepper to the pomegranate juice and stir well to combine. Brush mixture over the chicken and cook for a further 40 to 50 minutes, or until the chicken is cooked through.
- Remove chicken from the oven and set aside to rest for 10 minutes before serving.
- Serve with cooked onion and fennel and garnished with pomegranate arils and spring onions.
