Turkish-Style Chicken

Ingredients

Chicken and marinade

• 1 whole chicken with skin, cut into 8 pieces, cleaned and soaked in vinegar, oil and lemon
• 2 large tomatoes
• 1 medium onion
• 3 garlic cloves
• Juice of 1 lemon
• 2 tbsp ketchup
• 4 tbsp pomegranate molasses
• 2 tbsp yogurt
• 1 small hot chili
• 1/4 cup olive oil
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp crushed chili
• 1 tsp red food coloring powder
• 1/2 tsp each of cardamom, cloves, nutmeg and cinnamon
• 1 tsp black pepper
• 1 tbsp tomato paste

For serving

• White bread
• Onion, sliced
• 1 tbsp sumac
• Parsley, finely chopped
• 1 piece of charcoal

Method

1. Blend the tomatoes, onion, chili, spices, yogurt, oil, lemon, tomato paste, ketchup and coloring well. Keep a little of the mixture for the bread and marinate the chicken in the rest for at least two hours.
2. Place the chicken in a tray with the marinade, cover with foil and bake at 180°C for an hour and a half, then remove the foil and brown.
3. Light the charcoal well, place it in a piece of foil in the middle of the chicken tray with a little oil, and cover the whole tray with foil so it absorbs the smoke.
4. Spread the reserved mixture on the bread and toast it in the last 10 minutes of cooking. Top with the onion, sumac and parsley, then the chicken pieces, and garnish with lemon wedges and parsley.