Pomegranate Molasses-Glazed Chicken with Fast Flatbreads
Ingredients
4 skin-on chicken thighs
2 tbsp of pomegranate molasses
1 tbsp of soft brown sugar
1.5 tbsp of olive oil, plus extra
1 echalion shallot, finely chopped
0.5 cucumber, soft centre scooped out, and cut into 1cm cubes
50 g of pomegranate seeds
0.5 small bunch of mint
0.5 small bunch of dill
2 tsp of red wine vinegar
200 g of greek yoghurt
125 g of strong white bread flour, plus extra for dusting
0.25 x 7g sachet fast-action dried yeast
4 servings/ 1 thigh each
Calories~563 kcal
Protein~29 g
Carbs~40 g
Fat~31 g
Fiber~2 g
Sugar~11 g
Total recipe
Calories~2,250 kcal
Protein~115 g
Carbs~160 g
Fat~125 g
Fiber~8 g
Sugar~45 g
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6. Lay the chicken thighs on a baking tray lined with baking paper. In a small bowl, combine the pomegranate molasses, sugar and oil. Season with salt, then brush over the chicken. Roast the thighs in the oven for 35-40 mins, or until golden and charred and the juices run clear (insert a knife to check).
Step 2
Meanwhile, make the flatbreads. Mix the flour, yeast and a small pinch of salt in a bowl. Add 90-100ml lukewarm water and ½ tbsp oil to form a wet, pliable dough. Knead on a lightly floured surface for 3-5 mins, or until the dough is smooth and springy. Place in an oiled bowl, cover and leave in a warm place for 30 mins.
Step 3
In a bowl, mix together the shallot, cucumber, pomegranate seeds, half of the herbs, the red wine vinegar and a good pinch of salt.
Step 4
Place the remaining herbs in a blender with the yoghurt and a pinch of salt. Whizz until you have a smooth, pale green dressing. Chill until ready to use.
Step 5
Divide the dough into 2 small balls and roll each one out to a round disc about the thickness of a pound coin. Heat a non-stick frying pan over a medium-high heat. One at a time, cook the flatbreads for 1-2 mins each side, or until puffed up and lightly charred.
Step 6
To serve, top each flatbread with the chicken and salad, drizzle with the herby yoghurt and spoon over any sticky pan juices.
