This delicious recipe of Baked Chicken is adapted from the book Modern Flavours of Arabia by Suzanne Husseini. This cookbook is written in the memory of the author's Middle Eastern kitchen. Suzanne introduces herself and has useful cook's notes in the beginning of the book i.e she suggests that we toast nuts and then leave it in the fridge in sealed jars to use when needed.
The book is organized by breakfast, lunch, dinner, dessert and mezzo. The recipes in the book is easy to follow. I like the delicious pictures that makes us want to try the dishes.
20 chicken pieces (in book chicken wings are used)
4 garlic cloves minced
1/4 cup cilantro or coriander leaves
1/4 cup olive oil
1/2 tsp cinnamon ground
1 tsp paprika
1/2 tsp chillie powder
1/4 cup honey
juice of 1 lemon
3 tbsp pomegranate molasses
salt
pepper
Mix all the ingredients and toss the chicken pieces. Leave aside for the flavours to absorb for an hour or more in the fridge.
Preheat the oven for 350F. Place the chicken pieces an inch apart on a shallow baking pan and bake until crisp and cooked on the inside for about 35 minutes. I baked in a glass baking dish.
The author served the chicken with spicy tomato salsa, but I served it plain and we enjoyed it.
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