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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. Heat the pomegranate juice for about 10 minutes and reduce it to a thick but runny syrup. Let it cool.
  2. Mix the Baharat blend with the cumin seeds, cayenne, mint, orange zest & juice. Add 2 tablespoons of pomegranate syrup to it.
  3. Rub the paste into the chicken thighs and marinate for at least 30 minutes, preferably overnight.
  4. Preheat the oven to 200°C.
  5. Transfer the chicken legs into a roasting tin and pour the marinade over them. Season to taste.
  6. 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.