I made up this dish, and so I made up the name, but it was delicious and so I'm going to share the recipe with you here. You'll find that this has a pretty tart flavour, and so you may opt to add some water or more honey, instead of the lemon juice I added.
This dish can be made in the oven or on a bbq. Be sure to preheat your heat source before you place the meat on there.
Step 1: Mix all of the following ingredients into a casserole dish:
- 1 medium onion, diced
- 1/2 cup of parsely, chopped
- 1 yellow pepper, diced
- 1/2 of red bell pepper (or another spicier variety if you prefer), diced
- 1 tablespoon of Pomegranate Molasses (I bought it at the ethnic foods aisle)
- 1 tablespoon of honey
- Juice of 1/2 lemon
- 10 Chicken Thighs
- Salt and pepper to taste
Step 3: You can either pop the dish into the oven and cook for 25 minutes on 450 degrees Fahrenheit, covered, or do what I did and give the hubby BBQ duty.
Step 4: If you're barbequing, bbq your chicken first, then place the remaining marinade in a saucepan and cook on medium for about 10 minutes to make a sauce. This will be great poured all over the chicken afterwards.
Step 5: Serve on it's own or paired with jasmine/Basmati rice.
I hope you like it. I didn't add any oil because I find chicken thighs fairly fatty themselves and I like the way pomegranate molasses absorbs into the meat better without any additional oil. If you must have it, I would add a touch of olive oil.