8-10 chicken thighs (skin on)
1 large cauliflower (leaves removed and cut into florets)
6 tablespoons pomegranate molasses
3 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 tablespoon dark soya sauce
250ml coconut cream
1 tablespoon ground cumin
1 teaspoon ground paprika
Salt and pepper to season
Bunch fresh coriander to serve
Place the chicken thighs skin side down in an oven dish. Mix the molasses, vinegar, olive oil and soya sauce together before adding the spices and finally the coconut cream. Season the chicken and pour over the sauce. Massage the sauce into the chicken skin, cover and leave to marinate in the fridge for 2-3 hours or overnight.
Pre-heat the oven to 180 C fan. Before roasting, sprinkle the cauliflower florets over the top of the chicken. Cover again and roast in the centre of the oven for 1 hour and 15 minutes. Uncover, turn the chicken over and roast for a further 30 minutes.
Serve with fresh coriander and rice or gently spiced couscous.