Za’atar & Pomegranate Molasses Chicken with Aubergine & Sour Cherries

Name: Za’atar & Pomegranate Molasses Chicken with Aubergine & Sour Cherries
Cuisine: Israeli
Ingredients: 2½ tbsp za’atar; 1 tsp ras el hanout; ½ tsp garlic salt; Pinch of salt; 120 ml/4 fl oz/½ cup olive oil, plus an extra; 3 tbsp for the pomegranate molasses glaze; 2 aubergines/eggplants, cut into small cubes; 2 aubergines/eggplants, cut into small cubes; 10 banana shallots, cut in half or quarters, depending on size; 10 mixed chicken thighs and drumsticks, skin-on; 10 mixed chicken thighs and drumsticks, skin-on; 1 can of pitted sour cherries (drained weight 400 g/14 oz); 4 tbsp pomegranate molasses

Preparation info

Serves:
6-8

Difficulty
Easy

Appears in

My Tel Aviv Table

By Limor Chen

Published 2023

About

This is a real Middle Eastern medley, with za’atar, pomegranate molasses, sour cherries and aubergine/eggplant being classic ingredients of the region. I love each ingredient on its own, so I’ve combined them into this punchy recipe. You can find sour cherries in Middle Eastern shops (either cans or frozen will do), but make sure you choose the pitted ones. This is a very practical dish because it’s all baked in one pan with minimal mess.

Ingredients

Asia
Israel
Tel Aviv-Yafo
Main course
Gluten-free

Ingredients

Method