Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Spiced Chicken Baguette

By OcadoLife
“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…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 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

5 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Shred the chicken (discard the bones); mix with the roasted onions and remaining pomegranate molasses. Season.

  5. Step 5

    Slice open the baguettes, fill with the chicken mixture and top with the salad.