Persian New Year: Roast Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds

So as regular readers will know, I've had a very mini series on Persian food this week to celebrate Persian New Year. Today's the final recipe and I've arguably saved the best til last as this is not only the easiest thing in the world to make but the flavours are outstanding.

Please don't be put off by the ingredient list as everything can be found in all supermarkets these days and if you're yet to experience the joys of sumac or pomegranate molasses, you're in for a real treat. Sticky, sweet, slightly spicy, lightly charred and with the wonderful sourness of the sumac, this chicken dish has it all. I served mine with yesterday's recipe for spiced carrots and my famous cauliflower and grain rice.

Persian New Year: Roast Chicken with Sumac, Pomegranate Molasses, Chilli and Sesame Seeds
Serves 4

8 chicken thighs 
3 tbsp olive oil 
2 tbsp sesame seeds 

For the marinade:
2 tbsp ground sumac 
2 large garlic cloves, crushed or grated
1 tsp chilli flakes 
1 tbsp tomato purée 
1 tbsp pomegranate molasses 
1 tsp salt

Mix all the marinade ingredients together, rub well into the chicken and leave in the fridge for 1 hour. 

Preheat the oven to 200C/180C Fan/Gas 6. 

Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. Roast in the oven for 30 minutes or until cooked through. (To check the chicken is cooked, pierce at the thickest part of the thigh - the juices should run clear.)