Sweet and Sour Caramel Chicken

  • 14 May - 20 May, 2022
  • Mag The Weekly
  • Cookery


· 8 chicken thighs

· 125 g caster sugar

· 75 ml pomegranate molasses

· 100 ml orange juice

· A handful mint leaves, torn

· 1 tablespoon toasted sesame seeds

· 2-3 tablespoons pomegranate seeds

For the Spice Mix

· 2 teaspoons coriander seeds

· ½ teaspoon cumin seeds

· 1 teaspoon caraway seeds


Lightly toast the spice mix ingredients in a frying pan, then roughly crush them. Tip onto a plate, then roll the chicken thighs in to coat, and marinate for at least an hour. Heat the oven to 160°C. Space the chicken thighs on a wire rack over a roasting tin and bake for 40 minutes. Meanwhile, make the caramel by putting the sugar, molasses, orange juice and 75 ml of water in a pan. Cook gently until the sugar has melted, then bubble for five minutes until it has the consistency of maple syrup. Remove chicken from the oven and turn it up to 240°C. Lift the thighs off the rack, put them into the tin and pour the caramel all over them. Return the chicken to oven and roast for 20 minutes, turning halfway, until dark brown and a little charred. Tip the thighs and remaining caramel onto a serving platter, then top with the mint leaves, sesame seeds and pomegranate seeds to serve.