Pomegranate-Glazed Chicken with Crispy Za’atar Polenta, Charred Radicchio, and Preserved Lemon–Herb Tahini

Instructions

1. 1

   Heat the oven to 220°C / 425°F (200°C fan). Pat the 8 chicken thighs (bone-in, skin-on) dry—this is how you earn shatteringly crisp skin. Season both sides with 2 1/2 tsp kosher salt and 1 tsp black pepper.

   5 min

   Tip: Dry skin + hot oven = the crisp. Don’t skip the patting.

2. 2

   Make the glaze: in a bowl, whisk 1/3 cup pomegranate molasses, 2 tbsp date syrup (silan) or honey, 1 tbsp tomato paste, 4 cloves garlic, 2 tsp fresh ginger, 1 tsp ground allspice, 1 tsp ground coriander, 1 1/2 tsp aleppo pepper, 1 1/2 tbsp olive oil, and 1 1/2 tbsp red wine vinegar. If it looks very thick, whisk in 1–3 tbsp water so it’s brushable.

   5 min

   Tip: Tomato paste makes the glaze cling like lacquer instead of sliding off.

3. 3

   Arrange chicken thighs skin-side up on a large rimmed sheet pan. Brush generously with half the glaze (save the rest). Roast for 20 minutes.

   20 min

   Tip: Use a brush; spooning can disturb the skin and puddle the glaze.

4. 4

   Pull the tray out, brush on most of the remaining glaze, and roast 12–15 minutes more, until the skin is deeply burnished and the chicken hits 74°C / 165°F at the thickest part. If you want extra stickiness, brush on 1 more tablespoon pomegranate molasses in the last 2 minutes.

   15 min

   Tip: If the glaze starts to darken too quickly, tent loosely with foil for the last few minutes.

5. 5

   While the chicken roasts, cook the polenta: bring 3 1/2 cups vegetable or chicken stock to a boil in a saucepan. Whisk in 1 cup instant polenta (quick-cook) in a steady stream. Cook, whisking, until thick (usually 3–5 minutes for quick-cook). Stir in 2 tbsp unsalted butter, 2 1/2 tbsp za’atar, and 1/3 cup parmesan or aged sheep’s cheese (optional). Taste and salt if needed.

   10 min

   Tip: I want it thick enough to set—think ‘soft dough’ rather than porridge—so it can crisp later.

6. 6

   Spread the hot polenta in a 1–1.5 cm layer on a parchment-lined tray or large plate. Cool 10 minutes, then chill 15 minutes (or while the chicken finishes) to firm up.

   25 min

   Tip: This step is the secret: set polenta = crisp edges without deep-frying.

7. 7

   Make the preserved lemon–herb tahini: whisk 1/2 cup tahini (well-stirred) and 3 tbsp lemon juice until it seizes, then slowly whisk in 1/3 cup ice-cold water until silky and pourable. Stir in 1 tbsp preserved lemon peel and 1 packed cup fresh herbs (mix of parsley, mint, dill). Taste for salt and more lemon.

   8 min

   Tip: Cold water makes tahini go glossy and airy. If it thickens later, whisk in a splash more water.

8. 8

   Char the radicchio: heat a large skillet or grill pan until smoking hot. Toss 2 heads radicchio quarters with 1 tbsp olive oil and a pinch of salt. Sear cut-sides 2–3 minutes per side until charred but still crisp-tender. Remove and toss with 1 fennel bulb sliced and a small squeeze of lemon (optional).

   10 min

   Tip: High heat makes radicchio sweet and smoky instead of just bitter.

9. 9

   Crisp the polenta: cut the chilled polenta into thick slabs or triangles. In the same skillet (wipe it if needed), heat 1–2 tbsp olive oil. Pan-sear polenta 3–4 minutes per side until deeply golden and crisp.

   10 min

   Tip: Don’t fuss with it—leave it alone so the crust forms.

10. 10

    Assemble: swipe or spoon tahini onto a platter. Layer crispy polenta, then the glazed chicken. Tuck charred radicchio and fennel around. Shower with 3/4 cup pomegranate arils, 1/2 cup toasted pistachios, reserved fennel fronds, and extra herbs. Finish with a drizzle of 2 tbsp extra-virgin olive oil, 1 pinch flaky salt, and a dusting of za’atar.

    5 min

    Tip: This is a ‘big platter’ dish—make it look abundant. Abundance tastes better.