Baharat chicken legs
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
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Background
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
- 4 whole chicken legs (or 8 mixed pieces)
- 400 ml pomegranate juice
- 2 tsp Baharat spice blend
- Grated zest and juice of half an orange
- 1 Tbsp olive oil
- ½ tsp cumin seeds
- 1 pinch cayenne
- 1 handful of mint leaves, chopped
Instructions
- 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.
© 2025 Copyright CookTogether
Categories
- Meal Type: - Dinner - Main - Roast - Supper
- Cuisines: - Middle Eastern
- Occasions: - Dinner Party - Sunday Lunch
- Ingredients: - Chicken & Turkey
- Health and Diet: - Dairy Free - Gluten Free
- Skill Levels: - Moderate
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