I have been making this Molasses chicken for a while now. It is so yummy with some fragrant rice or bulgar salad. The chicken is dark, subtly spiced and delicious.
Gosh it’s been a while hasn’t it? I haven’t cooked for four whole days. That’s a really long time for me. See, we got ill and i mean the kind of ill where you aren’t about to start doing anything.
I’m not a lightweight. I’m not one to take antibiotics ever but this..this was something else. I really hate when people say ‘i just get on with it.’ Me too honey.. People don’t choose to lay in bed like a sack of spuds, boiling hot, vomiting and weak.. Especially people who love to keep busy like i do.
I have been bad but my poor kids have been so much worse. My tiny babies have really suffered. My little boy was so feverish and out of it that the call out doctor called an ambulance and my little boy was taken in.. 🙁 My daughter has been weak, tired, vomiting and had the runs..
The kids and i still have a nasty sore throat, ear ache, runny nose and the worst cough ever but we are much better then they were five days ago. Yesterday they were quite well but this morning their temperatures seem to have shot up again and they are both out of it.
My daughter was supposed to start nursery yesterday too but i think she might need a couple more days to recover. They just keep falling asleep and by that i mean, we couldn’t wake my son up for 22 hours one day.
So yeah basically thats where i have been. I’m hoping i get my ears and throat back this week and recover fully real soon.
Anyway back to the molasses chicken…yum yum. Pomegranate molasses is now available in pretty much every supermarket but if you cannot find it, you can also purchase it here. There isn’t much work involved in this dish but the flavour is amazing.
- 8 chicken thighs washed and cleaned
- 1 tbsp olive oil
- 2 cloves garlic crushed
- 1 inch fresh ginger crushed
- 2 tbsp soy sauce
- 2 tbsp pomegranate molasses
- 1 tbsp apricot jam
- 1 tbsp maple syrup
- 1 tbsp cumin powder
- 1 tbsp sesame seeds
- Pinch of chilli flakes
- A few sprigs fresh thyme
- Salt and pepper to taste
- Preheat the oven to gas mark 6.
- Mix all the marinade ingredients in a large bowl.
- Add the chicken to the bowl and mix with your hands.
- Tip into an oven proof casserole dish and cover with foil. Bake for ten minutes.
- Turn the heat down to gas mark 3 and continue to bake for a further hour.