Preparation time: 1 hour 20 mins
For the chicken
1 large clove of garlic, minced
1 tbsp sumac
1 tbsp olive oil
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
60ml pomegranate molasses
For the couscous
30ml extra virgin olive oil
20ml lemon juice
10ml pomegranate molasses
Seeds from half a pomegranate
Small bunch of flat leaf parsley, roughly chopped
Small bunch of mint, roughly chopped
80g California walnuts, toasted and roughly chopped
Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour. Once marinated, place the chicken thighs on a barbeque over medium hot coals.
After 10 minutes, brush the chicken with the pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure, you can pierce the chicken with a skewer – if the juices are pink, keep cooking the chicken until they run clear).
Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and pomegranate molasses. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.