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Baharat Chicken with Potatoes and Herb-Date Salad

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 650
A flavorful and aromatic dish combining spiced chicken, roasted potatoes, and a fresh herb-date salad for a satisfying meal.

Ingredients

Spice Mix

  • 1 tablespoon baharat
  • 1¾ teaspoons table salt, divided
  • 8 pieces bone-in chicken thighs

Potatoes

  • 1½ pounds small red or yellow potatoes, halved

Pomegranate & Herbs

  • 4 teaspoons pomegranate molasses
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon ground dried Aleppo pepper
  • 2 teaspoons coriander seeds
  • ⅛ teaspoon table salt
  • 4 teaspoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • ⅛ teaspoon table salt

Herb & Fruit Salad

  • ½ fennel bulb cored and sliced thin
  • 1 cup coarsely chopped fresh parsley
  • 1 cup coarsely chopped fresh dill
  • 1 cup coarsely chopped fresh mint
  • ½ cup Pitted Castelvetrano olives, halved
  • 3 ounces pitted dates, chopped ((½ cup))
  • 1 shallot sliced thin
  • 1 blood orange peeled and segmented (optional)

Instructions 

  • Season chicken thighs with baharat and ¾ teaspoon salt, then roast until cooked through.
  • Roast potatoes with olive oil, salt, and Aleppo pepper until golden and tender.
  • Mix pomegranate molasses, lemon juice, and remaining olive oil; toss with herbs, olives, dates, fennel, shallot, and orange segments.
  • Serve chicken with roasted potatoes and herb-date salad.

Notes

Adjust salt and spice levels to taste. Serve with warm bread for a complete meal.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Middle Eastern
Keyword: Baharat, chicken, Herbs