Ingredients

  • Pomegranate molasses 3 tbsp
  • SpinneysFOOD Pomegranate Juice 150ml
  • Rice vinegar 1 tbsp
  • SpinneysFOOD Balsamic Vinegar of Modena 2 tsp
  • Ground sumac 1 tbsp
  • SpinneysFOOD Fine Sea Salt To taste
  • SpinneysFOOD Black Pepper, freshly ground To taste
  • SpinneysFOOD Chicken Drumsticks 8
  • SpinneysFOOD Pomegranate Jewels 50g
  • SpinneysFOOD Fresh Mint leaves A handful

Nutrition (Per serving)

  • Calories 227
  • Fat 5.3g
  • Saturates 1.4g
  • Protein 25.4g
  • Carbs 17.6g
  • Sugars 13.8g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Sumac pomegranate glaze - for chicken

Middle Eastern 10 Mins Prep · 60 Mins Cook


  1. To make the glaze, combine the molasses, pomegranate juice and vinegars along with the sumac in a small pot. Simmer over a low heat while constantly stirring until it’s thickened to a syrupy consistency. Season with salt and pepper, then set aside to cool.
  2. Place the chicken drumsticks in a resealable container, pour 2⁄3 of the glaze over and toss to coat. Seal the container and refrigerate overnight.
  3. Preheat the oven to 180°C, gas mark 4.
  4. Place the drumsticks in a roasting tin and pour over half the remaining glaze. Cover with aluminium foil and roast for 20 minutes. Remove the foil, turn the drumsticks over and coat with the glaze. Increase the oven temperature to 200ºC, gas mark 6, and roast for a further 20 minutes, or until cooked through.
  5. Serve the drumsticks with the leftover glaze, pomegranate rubies and mint leaves.