Name: Baharat chicken legs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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

Baharat chicken legs

6 Apr 2015

by Dinna

Prep Time

15 minutes

Cook Time

45 minutes

Total Time

1 hour

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.