Baharat chicken legs
Baharat is an intense Middle Eastern spice blend that’s used in Persian, Turkish and North-African cuisines. This recipe is really good for a laid-back meal when you have friends or family over. You can make it using a whole chicken too, either butterflied or cut into 8 pieces. Serve it with pilaf or couscous salad.
Ingredients
Method
- Heat the pomegranate juice for about 10 minutes and reduce it to a thick but runny syrup. Let it cool.
- Mix the Baharat blend with the cumin seeds, cayenne, mint, orange zest & juice. Add 2 tablespoons of pomegranate syrup to it.
- Rub the paste into the chicken thighs and marinate for at least 30 minutes, preferably overnight.
- Preheat the oven to 200°C.
- Transfer the chicken legs into a roasting tin and pour the marinade over them. Season to taste.
- Roast for 35-45 minutes until brown and the chicken legs are cooked through. During roasting baste the legs with the juices a couple times and brush them with the remaining syrup for the last ten minutes.