Pomegranate chicken, roasted onions, tahini recipe by Sam Lone

Creamy, sweet and sour, this straightforward dish brings comfort and flavour to the table

 

Sam Lone

 Published in The Guardian Mon 27 May 2024 08.00 BST    

 

I love this recipe as it mostly uses store-cupboard ingredients. It really is maximum reward for minimum effort. The flavour of the creamy tahini with the sweet and sour onions and slightly charred chicken is very comforting and homely. Any herbs will work with this dish (parsley, mint, coriander, basil), but fresh ones are best. It’s also delicious without herbs.

Serves 4 

tahini 250g (I used Belazu)
water about 225ml
fine salt 15g
red onions 750g
neutral oil 20g
chicken 1 whole, about 1.3kg
tomato ketchup 75g
pomegranate molasses 100g (I used Belazu)
fresh herbs a handful of your choice

 

Place the tahini, water and 5g of the salt in a bowl and mix together until combined and creamy. (Tahini brands vary so some may need less or more water.) Set aside.

Preheat the oven to 175C fan/gas mark 5½.

Top and tail the red onions, cut in half and peel. Cut into quarters. Place in a container with a lid and shake to separate the layers. Add the oil and another 5g of the salt, mix. Place in an ovenproof pan.

Mix together the pomegranate molasses, ketchup and the final 5g of the salt in a bowl. Pour over chicken and rub to cover everywhere.

Place the chicken atop the onions, and put the pan on the stove over a high heat for 45 seconds to start to caramelise the onions.

 

Put the pan in the oven and cook for 45 minutes, or until the chicken is cooked through. Once cooked, remove the chicken to serving dish and rest. Drain any of the resting juices back on to the onions.

Place the pan of onions on the stove over a high heat and reduce until thick and glossy. Add any herbs you want to use at this point.

Smear the tahini on to your plates, and spoon the onions on top. Carve the chicken and serve over the onions. Eat as is or with steamed rice or bulgur.