Spice-Crusted Chicken with Pomegranate Salad


Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

I can’t decide which part of this dish I like best: the tender fragrant chicken or the tangy pomegranate salad. This Lebanese dish is characteristic of their healthy captivating food. The amount of chilli flakes might sound enormous but if you’re using Aleppo pepper they are truly mild (honestly) and contribute a smoky essence. If using regular chilli flakes, reduce the amount to three teaspoons.


  • 750 g (1 lb 10 oz) boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • tablespoons Aleppo pepper
  • tablespoons sumac
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cumin seeds
  • 2 garlic cloves, finely chopped
  • finely grated zest of 2 lemons
  • 2 tablespoons pine nuts

Pomegranate salad

  • seeds of 1 pomegranate
  • 1 small onion, halved and sliced into half moons
  • 1 cup flat-leaf (Italian) parsley leaves
  • 1 teaspoon sumac


Preheat the oven to 210°C (415°F) or 190°C (375°F) fan forced.

Put the chicken, olive oil, spices, garlic and lemon zest in a bowl. Season the chicken well with salt and freshly ground black pepper, then spread the pieces out on a baking tray and roast for 25-30 minutes until the chicken is cooked and golden at the edges. During the last 7 minutes of cooking, scatter the pine nuts over the chicken.

To make the pomegranate salad, toss all of the ingredients together. Serve the chicken with the pomegranate salad, Rice Vermicelli Pilaff and a good dollop of yoghurt.