Pomegranate and Sumac Roast Chicken

Pomegranate and sumac chicken is the perfect dish for an outdoor summer party. Sumac is one of Jordan’s favourite spices. It’s a red berry with an astringent, lemony flavour, the fruit of a small bush. This dish is ideal as part of a warm and cold buffet where people have a bit of everything and is best served over some Egyptian rice.


1 whole chicken, about 2kg/4lb 8oz, jointed into 8 pieces (or the equivalent weight in leg and thigh pieces)
3 tbsp olive oil
1 tbsp sesame seeds
2 tablespoons ground sumac
2 large garlic cloves grated
12 teaspoon chilli flakes
1 tablespoons tomato purée
1 tablespoons pomegranate
1 teaspoon salt


  1. Mix all the marinade ingredients together. Rub well into the chicken and leave in the fridge for 1 hour.
  2. Preheat the oven to 200C/180ºC.
  3. Put the chicken in a roasting tin, drizzle with the olive oil and scatter the sesame seeds over. 
  4. 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.)