Dina Macki’s pomegranate & honey chicken drumsticks
Dina Macki’s pomegranate & honey chicken drumsticks
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Ingredients
Method
In a large bowl, mix the garlic and ginger pastes, cumin, pepper, pomegranate molasses, honey, orange zest, olive oil and 17g mint until combined; season. Add the drumsticks; toss to coat. Cover and leave to marinate in the fridge for at least 30 minutes or ideally overnight.
Preheat the oven to 200ºC, gas mark 6. Transfer the chicken and marinade to a large roasting tin and roast for 35-40 minutes, basting frequently and turning halfway. Cook until the chicken is sticky, caramelised and cooked through, with no pink meat remaining and the juices run clear. Meanwhile, for the herby yoghurt, mix all the ingredients in a bowl (reserving some herbs to serve); season with salt, then chill until ready to serve.
Just before the chicken is cooked, heat the flatbreads according to pack instructions. To serve, spoon the herby yoghurt onto a serving plate, arrange the drumsticks on top, and scatter with extra herbs and/or pomegranate seeds if you like. Serve with the ¡atbreads.
