MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: John Gregory Smith's Sticky Pomegranate Chicken
 Categories: Poultry, Fruits, Nuts, Vegetables, Herbs
      Yield: 4 Servings
 
     50 g  Walnuts (1 3/4 oz)
      6 cl Garlic
      2 tb Tomato puree
      1 tb Sumac; more for garnish
      6 tb Pomegranate molasses
      2 tb Olive oil; extra for
           - greasing
      1 kg Chicken thighs on the bone
           - (2 1/4 lb)
      4 lg Red onions; roughly sliced
     50 g  Pomegranate seeds (1 3/4 oz)
    1/2 c  Parsley; rough chopped
           Salt
 
  Chuck 20 g (3/4 oz) walnuts into a food processor and add the
  garlic, tomato puree, sumac, pomegranate molasses, olive oil, and a
  good pinch of salt. Blitz into a smooth marinade and pour into a
  mixing bowl. Add the chicken and toss together. Cover and
  refrigerate for 1 hour or overnight.
  
  Set oven @ 180°C/360°F (fan) or 190°c/375°F (regular). Get the
  chicken out of the fridge to come to room temperature. Oil a
  baking dish and throw in the onions. Top with the chicken and all
  the marinade. Roast for 45 minutes to one hour or until charred and
  sticky.
  
  Bash the remaining walnuts into a course rubble and scatter them
  over the chicken along with pomegranate seeds (arils) and parsley.
  Season with a pinch of sumac and salt and then serve immediately.

  UDD NOTE: Lots of napkins or wet wipes. This surely is sticky.
  
  RECIPE FROM: https://www.johngregorysmith.com
  
  Uncle Dirty Dave's Kitchen
 
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