Pomegranate and honey are symbols of a prosperous and sweet new year. I prefer chicken on the bone, but you can use boneless thighs. You will need to reduce the cooking time by 10-15 minutes if you do. A non-stick frying pan gives the best results - the chicken won't stick, it will keep in juices and will need less oil for cooking.

Serves: 4
Preparation: 15 minutes
Cooking: 1 hour

INGREDIENTS
4-5 tbsp extra-virgin olive oil
1 onion, finely sliced
1 tbsp fresh ginger, peeled and grated
½ tsp turmeric
2 tbsp pomegranate molasses
6-8 chicken legs/drumsticks and thighs with the bones in
200ml pomegranate juice from concentrate
2 tbsp honey
Small bunch fresh parsley, finely chopped
Salt and freshly ground black
pepper to taste
100g pomegranate seeds

METHOD
● Warm the oil in a large non-stick frying pan/skillet. Add the onion and cook on a low flame for 5 minutes then add the ginger, turmeric and pomegranate molasses.

● Stir well and after a couple of minutes add the chicken pieces. Leave each piece on a medium-high heat for a couple of minutes until golden on all sides.

● Once golden, add the pomegranate juice and honey. Reduce the heat, partially cover and leave to cook for about 40 minutes, turning occasionally.

● Remove the lid, add half the parsley and cook uncovered over medium heat for a final 5-10 minutes or until the chicken is cooked through and the sauce thickened.

● Transfer to a warmed platter and sprinkle with fresh pomegranate seeds and more parsley for decoration if desired. Serve hot with rice or couscous.