Spiced Chicken Baguette
By OcadoLife
Published on 22 April 2025
“The warm filling in this Spiced Chicken Baguette is inspired by musakhan – the national chicken dish of Palestine,” says Ayesha Kalaji – chef-patron of Glastonbury restaurant Queen of Cups. “It’s traditionally eaten with bread, so I’ve served it as a delicious sarnie – the baguette soaks up all the wonderful juices.”Time and servings
45 minsTotal time
4Servings
15 minsPrep time
30 minsCooking time
Ingredients
- 4 skin-on bone-in chicken thighs
- 3 tbsp sumac
- 1 tsp allspice
- 1 tsp black pepper
- 80ml olive oil
- 1 large onion (or 2 medium), finely sliced
- 4 bake-at-home sourdough baguettes
- 1 garlic clove, crushed
- 1 lemon, juiced
- 35ml pomegranate molasses, plus 1 tsp
- 30g rocket
- 6 radishes, finely sliced
- 5 mint sprigs, leaves picked
- 5 flat-leaf parsley sprigs, leaves picked
Method
Step 1
Preheat the oven to 190°C/170°C fan/gas 5. In a large bowl, toss the chicken with 1 tbsp sumac, the allspice and black pepper. Heat the oil in a deep oven-safe pan over a medium heat and fry the chicken skin-side down until golden; turn off the heat and remove to a plate.Step 2
Stir the onions into the hot oil; nestle the chicken pieces on top. Sprinkle with the remaining sumac; roast for 15 mins. Remove, give the onions a good stir, then return to the oven for 10 mins or until the chicken is cooked through. Pop the baguettes in to bake alongside.Step 3
For the salad, mix the garlic, lemon juice and 1 tsp pomegranate molasses in a bowl with 5 tbsp of the chicken roasting juices and a pinch of salt. Toss with the rocket, radishes, mint and parsley.Step 4
Shred the chicken (discard the bones); mix with the roasted onions and remaining pomegranate molasses. Season.Step 5
Slice open the baguettes, fill with the chicken mixture and top with the salad.