For the chicken:
1 tablespoon sumac
1 large clove of garlic, minced
1 tablespoon olive oil
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
60 ml pomegranate molasses

For the couscous:
160 gms couscous
30 ml extra virgin olive oil
20 ml lemon juice
10 ml pomegranate molasses
Small bunch of flat leaf parsley, roughly chopped
Small bunch of mint, roughly chopped
Seeds from half a pomegranate
80 gms California walnuts, toasted and roughly chopped


  1. Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least 1 hour.
  2. Once marinated, place the chicken thighs on a barbecue over medium hot coals.
  3. After 10 minutes brush the chicken with the 60 ml of pomegranate molasses – continue cooking until sticky and glazed on the outside and cooked right through on the inside. (If you’re unsure you can pierce the chicken with a skewer – if the juices are pink keep cooking the chicken until they run clear).
  4. Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10 ml of molasses.
  5. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.