Pomegranate molasses lends a fruity tang and deep, attractive colour to the chicken and vegetables as they roast.
Preheat oven to 180 degrees. Rub chicken with olive oil, sprinkle with sumac and salt, tie legs together with string, and place in a roasting pan, breast-side-up.
Surround chicken with red onion, baby carrots, beetroot, chicken stock and pomegranate molasses. Roast for 30 minutes, take out and brush the skin with liquid from the pan, return to oven to cook for 20 minutes more then repeat brushing (if the skin is browning too much, cover dish loosely with foil) and return to oven for a further 20 minutes. Add chopped herbs and serve with moghrabieh and the harissa sauce.
You could use quinoa, freekeh or fregola in place of moghrabieh.
1 whole Bostock’s chicken
2 tablespoons olive oil
2 teaspoons Farro sumac
2 red onions, cut into wedges
2 bunches baby carrots, washed and trimmed
2 bunches baby beetroot, washed and trimmed
1 cup chicken stock
2 tablespoons Cortas pomegranate molasses
2 tablespoons coriander, mint or parsley, chopped