@roubasfoodjourney: Pomegranate glazed chicken — and that zoum is going to change the way you think about pan juices forever. Pomegranate molasses is everywhere right now. But we’ve been cooking with it our whole lives. My tayta used to make the molasses herself — I’d sit with her and help. I didn’t fully appreciate it then. I do now every single time I use it. Chicken chops roasted in paprika, olives and capers, hit with a pomegranate glaze halfway through, and finished with a zoum — a gravy — made straight from the pan juices. Nothing wasted. Nothing complicated👇🏾 10 chicken chops 250ml water 1 cup Kalamata olives 2 tbsp salted capers 6 garlic cloves, unpeeled, slightly smashed 1 tbsp sweet paprika Salt and pepper ⅓ cup olive oil ½ cup pomegranate molasses ¼ cup water ½ tsp sugar 1 tbsp plain flour + 3 tbsp water (flour paste) Fresh parsley, pomegranate seeds and lemon zest to finish Into your roasting dish — water, paprika, olives, capers, garlic, salt and pepper. Toss the chicken through. Drizzle with olive oil. Roast at 180°C fan-forced for 45 minutes. Mix pomegranate molasses, water and sugar. Pour over the chicken. Back in the oven for another 15–20 minutes. Use a slotted spoon to remove the chicken and olives to your serving dish. Tip the pan juices into a small pot, add the flour paste and stir over medium heat until it thickens into your zoum. Pour it all back over. Finish with parsley, pomegranate seeds and lemon zest. Full recipe at roubashahin.com.au — link in bio. Save this one. You will make it more than once. 🫒 #foryou #fyp #chicken #pomegranate

Rouba Shahin

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Tuesday 28 April 2026 11:14:59 GMT