Chargrilled Chicken with Muhammara

Ingredients

• 700 g chicken thigh fillets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 lemon, juiced
• salt and black pepper
• 2 large roasted red peppers, from a jar
• 80 g walnuts, toasted
• 2 garlic cloves
• 1 tbsp pomegranate molasses
• 0.5 tsp chilli flakes
• 3 tbsp extra virgin olive oil
• fresh flat-leaf parsley, pomegranate seeds, and flatbread, to serve

Method

1. Make the muhammara: tip the roasted red peppers, toasted walnuts, garlic, pomegranate molasses, cumin, chilli flakes, and extra virgin olive oil into a food processor. Blend to a thick, slightly coarse dip — you want texture, not a smooth purée. Season generously with salt and black pepper, then taste and adjust the molasses or chilli to your liking.
2. In a bowl, whisk the olive oil, smoked paprika, cumin, and lemon juice with a good pinch of salt and pepper. Add the chicken thighs and turn them through the marinade until well coated. Leave to sit for at least 15 minutes while the pan heats.
3. Heat a griddle pan or heavy frying pan over a very high heat until smoking. Lay the thighs down without crowding and cook for 6–7 minutes per side, pressing gently so they take on dark char marks and the juices run clear. Transfer to a board and rest for 4 minutes — this is non-negotiable for juicy thighs.
4. Slice the rested chicken on the diagonal into thick strips, catching any resting juices.
5. Spread the muhammara generously across a large platter or divide between individual plates, swooping it with the back of a spoon to make hollows.
6. Arrange the sliced chicken on top, drizzle over the resting juices, scatter with torn parsley and pomegranate seeds, and serve with warm flatbread for scooping and tearing.