Grilled chicken with pumpkin and pomegranate molasses
Ingridients
- 4 tsp pomegranate molasses*
- 8 chicken legs
- ½ cup of water
- 500 g pumpkin, peeled and sliced
- ¼ cup olive oil
- 8 cloves of garlic
- a few sprigs of rosemary
- ½ tsp salt
- a pinch of parsley
- pepperHomemade pomegranate molasses
- 3 1/2 cups pomegranate juice
- 1/2 cup sugar
- 1/2 cup lemon juice
Directions
Preheat the oven to 200 degrees. Wash the chicken legs wearing glovesand put them in a non-stick pan. Add half a cup of water and cook over medium heat until they soften. Transfer the legs to a pot and place the broth from the pan in a cup. Pour half of the olive oil into the pot and sauté the chicken legs on all sides. Sauté the pumpkin for 10 minutes and transfer all the ingredients to a baking tray.
On top, add the rosemary, garlic cloves, salt and pepper. Cook the chicken broth, the remaining oil and the pomegranate molasses in a saucepan until caramelised.
Pour the sauce over the chicken and pumpkin in the baking tray and bake in the oven for 20-30 minutes.
Serve with a sprinkle of parsley.
Homemade pomegranate molasses
For one cup: Pour the pomegranate juice, sugar and lemon juice into a saucepan and heat over medium heat. Bring to a boil and stir until the sugar is dissolved. Lower the heat and simmer for about an hour, stirring occasionally. Pour the mixture into a sterilised jar and store in the refrigerator for 6 months.
