Ingredients:

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A mixture of ready cut up chicken pieces ( I had a total of about 20 )

1 very large onion, or 3 smaller onions, peeled and sliced

2 tbsp mild/medium curry powder

5 tbsp sumac

3 tbsp cumin

2 tbsp pomegranate molasses

2 cloves of black garlic, sliced (regular garlic is fine)

3 tbsp sunflower oil

1/2 pint chicken stock

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Method:

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• Preheat oven to 180C.

• Lay the onions in a large roasting tray (you may need 2!). Put the chicken pieces on top.

• In a bowl, combine everything except for the stock. 

• Pour this over the chicken and onions and massage in with your hands (I sometimes use disposable gloves for this bit).

• Then pour over the chicken stock.

• Cook uncovered in the oven for around 1 hour or until the chicken is nicely browned and the skin is crispy.

• THIS CAN BE REHEATED BUT MAKE SURE IT IS COVERED TO PREVENT DRYING OUT

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