It seems to be a while since I posted a Lebanese Recipe. I have been cooking Lebanese food but all the recipes I wanted to write about failed. My Lebanese pancakes on pancake day landed in the bin 🙁 But it has been worth the wait, because these Zaartar and Chilli Baked Chicken legs are delicious.
I was looking for a recipe that I could prepare the night before, because my husband told me that he wants to do DIY work in my never ever completed kitchen. The ingredients for the marinade, are the staple spices. The combination of flavours (pomegranate molasses, chilli, zaartar and lemon) promised a taste sensation so I was keen to try.
I found the recipe in my new cookbook from Silvena Rowe called Orient Express. Although it has more Turkish inspired dishes than Lebanese ones, it has a good collection of different recipes. This is the first recipe I have tried, and it worked out well.
Because I get most of My Middle Eastern inspiration from cookbooks, I have created a new page which recommends all the Lebanese/ Middle Eastern cookbooks that are being used in this blog. Check it out!
Adapted from: Silvena Rowe - Orient Express
Zaartar and Pomegranate Syrup Baked Chicken
- 4 table spoons olive oil
- zest of 1 lemon
- juice of 1/2 lemon
- 4 garlic cloves crushed
- 1 table spoon pomegranate molasses
- 2 table spoons za'artar
- 2 table spoons chilli flakes
- 1 kg chicken drumsticks or wings
- Combine all the ingredients, apart from the chicken, in one large bowl.
- Add the chicken, and make sure it is covered by the marinade.
- Cover with some cling film and place in the fridge for at least 4 hours. It is best to leave it in the fridge overnight if you can.
- Place the chicken in the preheated (200 degrees Celsius) for about 60 minutes. (30 if you are using chicken wings). Turn them half way through to ensure they are evenly cooked from all sides.
- Remove from oven and serve hot or cold.