It's Sadia time

Ramadan Day 22

May 15 2020

Chicken Drumsticks & Thighs with Mograbieh Pomegranate

Cooks in : 20 minutes

Serving: 4-6 people


  • 450g Sadia Chicken Drumsticks
  • 450g Sadia Chicken Thighs
  • 2 tablespoons olive oil
  • 1 tablespoon pomegranate molasses
  • Sea salt and freshly ground black pepper

For Salad

  • 200g moghrabieh
  • 1 pomegranate
  • ½ pineapple, peeled and cut into chunks
  • 1 cup assorted sliced orange, yellow and green capsicum
  • 1 small red onion, sliced
  • 2 cups cherry tomatoes
  • ¼ cup coarsely chopped parsley leaves
  • ¼ cup finely sliced basil
  • ½ cup toasted pine nuts


  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon pomegranate molasses
  • Reserved pomegranate juice
  • 1 tablespoon coarsely chopped parsley, extra


  • Mix together the olive oil and pomegranate molasses in a large bowl. Add the Sadia Drumsticks & Thighs in the bowl and toss well to coat. Season with salt and pepper.
  • Preheat oven to 220°C. Line a large nonstick baking tray with baking paper and lightly grease the paper. Place on the baking tray and roast for 15-20 minutes, or until cooked through. Set aside to rest.
  • Meanwhile, prepare the salad. Cook the moghrabieh in boiling salted water until tender, drain and cool. Cut the pomegranate in half and deseed over a sieve, reserving the juice. Remove and discard any pith.
  • Combine all the salad ingredients on a large serving platter and arrange the cooked chicken on top. Whisk together the dressing ingredients in a small bowl and serve with the salad