u/zigzagdrums

Small Mercies is a great cafe located in Grafton area in Auckland. They specialise in Kkwabaegi (twisted Korean donuts) and coffee. Their flat whites are exceptional.

Made an Arabic-style roast chicken tonight with pomegranate molasses, tomato paste, warm spices and a tahini lemon drizzle. Probably one of the best oven chickens I’ve made.

Recipe 

Chicken marinade:

- 1 whole chicken (~1.6kg)
- 2 tbsp tomato paste
- 2–3 tbsp pomegranate molasses
- 2 tbsp yoghurt
- 2 tbsp olive oil
- 5 garlic cloves crushed
- Juice of 1 lemon
- 1 tsp paprika
- 1 tsp Arabic 7 spice
- 1 tsp sumac
- 1/2 tsp cinnamon
- Salt + black pepper

Mixed everything together and coated the chicken well. Let it marinate for a few hours.

Roasting:

- 180°C fan bake
- Middle rack
- Roasted for around 1 hour 35 minutes total

At around the 1 hour mark I lightly basted it with the pan juices.

Final glaze before grilling:

- 1 tsp pomegranate molasses
- 1 tsp pan juices
- Few drops olive oil

Brushed it lightly over the chicken and switched the oven to fan grill for about 1–2 minutes just to blister and caramelise the skin.

The key is NOT over-grilling because the molasses and tomato paste darken quickly.

Tahini lemon sauce:

- Tahini
- Lemon juice
- Garlic
- Salt
- Cold water to loosen

Drizzled that over the top after resting the chicken for 10 minutes.

Also made crispy pan-seared kumara on the side:

- microwaved first until partially softened
- then pan fried cut-side down in olive oil until deeply caramelised
- finished with cumin, paprika and a tiny touch of cinnamon and a drizzle of pomegranate molasses over the flesh part of the kumara. 

The flavour came out like a mix between Lebanese roast chicken and Musakhan-style flavours. Deep, smoky, sweet-sour and really rich.

My attempt of making Muhamarra

This dip smoky, sweet, nutty, tangy and slightly spicy. Perfect with fresh pita.
Ingredients:
4 large red capsicums

2 garlic cloves

1/2 cup breadcrumbs

1 cup walnuts

1/4 cup pomegranate molasses

2 tbsp tahini 

1/2 tsp cumin

1 tsp chilli flakes 

Salt 

Olive oil

Preheat oven to 200°C.

Slice capsicums in half and remove stems/seeds.

Place skin-side up on a lined tray, drizzle with olive oil and roast for 20–30 mins until charred.

Transfer to a bowl and cover with cling wrap so the steam loosens the skins.

Once cool, peel the skins off and add the flesh to a food processor with the breadcrumbs, walnuts, garlic, pomegranate molasses and spices.

Blend into a chunky dip and season with salt to taste.

Serve spread on a plate with extra pomegranate molasses, walnuts and fresh pita bread.

Dice 4 red onions and 3 white onions into small cubes. Cook them in olive oil over medium heat until the moisture has evaporated. Lower the heat and continue cooking slowly until the onions become deeply caramelised and dark chocolate-brown in colour.
Add 1 whole chicken, cut into quarters.
Then add:
3 cinnamon sticks
5 dried limes (Noomi Basra)
6 cardamom pods
6 cloves
3 bay leaves
Add:
2 teaspoons each of black pepper, paprika, cinnamon powder, cardamom powder, garlic powder, and coriander powder
1 teaspoon of Noomi Basra powder
1 teaspoon of turmeric powder
Add 5 cups of water and mix everything together well.
Bring the pot to a boil. Once boiling, lower the heat to medium, cover the pot, and cook for 30 minutes.
Remove the chicken and place it skin-side up on a baking tray. Pat the chicken dry with paper towels.
In a small bowl, mix olive oil with turmeric powder, cardamom powder, coriander powder, Noomi Basra powder, garlic powder, paprika, and cinnamon powder. Brush this spice and olive oil mixture over the skin side of the chicken.
Roast the chicken in the oven at 220°C using the roast setting for 20 minutes. At the 10-minute mark, scoop some broth from the pot and drizzle it over the chicken.
After the 20 minutes of roasting, switch the oven to the grill setting and grill the chicken for an additional 3–8 minutes. Keep a close eye on it to prevent burning.

At the same time the chicken is roasting, add aged basmati rice to the pot and stir it into the broth. The water level should sit about half a finger to one fingertip above the rice. Add extra water if needed. Add 3 chilies into the pot.
Once some of the water has reduced, lower the heat to the lowest setting and cover the pot for 20 minutes.
After 20 minutes, turn off the heat but leave the pot covered for another 20 minutes so the rice can absorb the flavours and steam fully.
Serve the rice on a large tray and place the chicken on top.

Sauce on the side
Mix:
1 cup tahini
Juice of 1 lemon
Some Noomi Basra powder
Garlic paste to taste
Mix thoroughly while gradually adding water.
The final consistency should be somewhere between thick hummus and a salad dressing, not too thick and not too runny.