Chicken Drumsticks With Muhammara Sauce
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
62
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
3 tbsps
Walnut1 tsp
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive Oil1 tsp
Pomegranate Molasses1 tsp
Ground Cumin1 tsp
CayenneDirections:
1
Put oven rack in lower third of oven and preheat oven to 475°F
2
While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes
3
Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil
4
Bake, without turning, until golden brown and cooked through, 30 to 35 minutes
5
While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute
6
With motor running, gradually add remaining 6 tablespoons oil and blend until combined well
7
Season sauce with salt and drizzle over baked chicken
8
Put oven rack in lower third of oven and preheat oven to 475°F
9
While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes
10
Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil
11
Bake, without turning, until golden brown and cooked through, 30 to 35 minutes
12
While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute
13
With motor running, gradually add remaining 6 tablespoons oil and blend until combined well
14
Season sauce with salt and drizzle over baked chicken