Persian chicken with sumac & lemon

Name: Persian chicken with sumac & lemon
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 3 Belazu Beldi Preserved Lemon; 1 Belazu Rose Harissa; 2 garlic cloves, finely chopped; 1 tsp Cooks' Ingredients Simple Sumac; 1 tbsp tomato paste; 1 tbsp olive oil; 1 tbsp pomegranate molasses; 800 g pack chicken thighs, scored; 1 aubergine, cut into chunks; 3 Waitrose Classic Vine Tomatoes, cut into chunks; 28 g Cooks' Ingredients Coriander, roughly chopped; 25 g Waitrose 2 Pomegranates, seeds only; Cooked couscous, to serve

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

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Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins
Plusmarinating

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3 Belazu Beldi Preserved Lemon
1 Belazu Rose Harissa
2 garlic cloves, finely chopped
1 tsp Cooks' Ingredients Simple Sumac
1 tbsp tomato paste
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 Cooks' Ingredients Coriander, roughly chopped
25g Waitrose 2 Pomegranates, seeds only
Cooked couscous, to serve

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

Typical values per serving when made using specific products in recipe