This is a really easy dish to make. The marinade and the oven do most of the work. If you can't obtain pomegranate molasses, substitute honey or maple syrup. This will make the dish taste sweeter - but you may prefer that!
Photographed today in natural light
Ingredients (serves 2)
for marinade:
1 satsuma (or mandarin or clementine)
2 tbsp pomegranate molasses
1 tsp salt
for the tray bake:
3 - 4 chicken thighs, bone in, skin on
1/2 lemon sliced into rounds
1 satsuma sliced into rounds
Fresh tarragon sprigs
Whole black olives (about 8). You could use green olives.
1 tbsp crushed coriander seeds
Olive oil
Method
Photographed today in natural light
Ingredients (serves 2)
for marinade:
1 satsuma (or mandarin or clementine)
2 tbsp pomegranate molasses
1 tsp salt
for the tray bake:
3 - 4 chicken thighs, bone in, skin on
1/2 lemon sliced into rounds
1 satsuma sliced into rounds
Fresh tarragon sprigs
Whole black olives (about 8). You could use green olives.
1 tbsp crushed coriander seeds
Olive oil
Method
- Simmer one whole unpeeled satsuma in water for approximately 45mins to an hour until tender.
- Chop (remove any seeds) and blitz the whole satsuma to a thick pulp.
- Mix the pulp with the pomegranate molasses and 1 tsp of salt. Put the chicken thighs in a bowl or food bag and coat in the mixture. Marinade for up to 24 hours. (I left it for 8 hours).
- Heat the oven to 180C.
- Line a baking tin with foil and baking parchment.
- Assemble all your ingredients in the baking tray. Drizzle with olive oil.
- Bake for 45 mins to 1 hr, basting occasionally. You want to allow some charring of the citrus fruits and chicken.
- Scatter some more fresh tarragon over the top and serve with buttered new potatoes and a green salad. You don’t have to eat the citrus slices, but I do!
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