Spiced Chicken Baguette

Ingredients

• 4 skin-on bone-in chicken thighs

• 3 tbsp sumac

• 1 tsp allspice

• 1 tsp black pepper

• 80ml olive oil

• 1 large onion (or 2 medium), finely sliced

• 4 bake-at-home sourdough baguettes

• 1 garlic clove, crushed

• 1 lemon, juiced

• 35ml pomegranate molasses, plus 1 tsp

• 30g rocket

• 6 radishes, finely sliced

• 5 mint sprigs, leaves picked

• 5 flat-leaf parsley sprigs, leaves picked

Directions

• Step 1

  Preheat the oven to 190°C/170°C fan/gas 5. In a large bowl, toss the chicken with 1 tbsp sumac, the allspice and black pepper. Heat the oil in a deep oven-safe pan over a medium heat and fry the chicken skin-side down until golden; turn off the heat and remove to a plate.

• Step 2

  Stir the onions into the hot oil; nestle the chicken pieces on top. Sprinkle with the remaining sumac; roast for 15 mins. Remove, give the onions a good stir, then return to the oven for 10 mins or until the chicken is cooked through. Pop the baguettes in to bake alongside.

• Step 3

  For the salad, mix the garlic, lemon juice and 1 tsp pomegranate molasses in a bowl with 5 tbsp of the chicken roasting juices and a pinch of salt. Toss with the rocket, radishes, mint and parsley.

• Step 4

  Shred the chicken (discard the bones); mix with the roasted onions and remaining pomegranate molasses. Season.

• Step 5

  Slice open the baguettes, fill with the chicken mixture and top with the salad.