Zesty Roasted Red Pepper Herb Chicken with Pomegranate Molasses Recipe
Roasted red pepper herb chicken gets a tangy twist with pomegranate molasses. Food enthusiasts will find step-by-step instructions for this zesty Mediterranean dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azcuisines.com.
Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Tongs
- Plate
- Serving platter
- Serving bowl
- Spatula
Ingredients
- 7-8 bone-in chicken thighs
- 1 tablespoon freshly ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon fresh thyme
- 2 tablespoons fresh dill
- 1 tablespoon fresh parsley
- Salt
- pepper
- 1 tablespoon ghee
- 1 tablespoon olive oil
- 1 tablespoon roasted red pepper paste
- 6-8 garlic cloves, minced
- Juice of 1/2 lemon
- 1 pound (454 grams) baby potatoes
- 1-2 tablespoons avocado oil
- Salt to taste
- 1/2 large cucumber
- 1/2 bunch green onion
- 1 beefsteak tomato
- 3-5 tablespoons parsley
- 1-2 tablespoons olive oil
- Pomegranate molasses (for drizzling)
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