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    Persian chicken with sumac & lemon

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    Persian chicken with sumac & lemon

    This is a wonderful tray bake full of flavour. The marinade will also work for chicken pieces, salmon and chops ready for the barbecue


    • Preparation time: 15 minutes + marinating
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4


    3 Belazu Beldi Preserved Lemons
    1 tbsp Belazu Rose Harissa
    2 cloves garlic, finely chopped
    1 tsp Cooks’ Ingredients Simple Sumac
    1 tbsp tomato purée
    1 tbsp olive oil
    1 tbsp pomegranate molasses
    800g pack chicken thighs, scored
    1 aubergine, cut into chunks
    3 Waitrose Classic Vine Tomatoes, cut into chunks
    ½ x 28g pack Cooks’ Ingredients Coriander, roughly chopped
    Waitrose 2 Pomegranates, seeds only (approx 25g)
    Cooked couscous, to serve



    1. Preheat the oven to 200°C, gas mark 6.

    2. Quarter the lemons, discard the flesh and finely chop the skins. Mix with the harissa, garlic, sumac, tomato purée, oil and molasses in a bowl. Stir in the chicken to coat evenly. Cover, chill and marinate for at least 30 minutes.

    3. Place the chicken and excess marinade in a large roasting tin with the aubergine and roast for 15 minutes. Stir in the tomatoes and cook for a further 15-20 minutes until the chicken juices run clear and there is no pink meat. Scatter with coriander and pomegranate seeds, and serve with the couscous.


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