Tom Kerridge served up tasty Middle Eastern Style BBQ chicken legs marinated in baharat and sumac on Tom Kerridge’s Sunday Lunch.
The ingredients are: 6 chicken leg portions, 30ml extra virgin olive oil, 3 cloves garlic, finely grated, 1½ tbsp sumac, 1½ tbsp Baharat spice blend, 1-2 tsp flaky sea salt, Juice of 1 lemon, 2 tbsp pomegranate molasses, 2 tbsp flat leaf parsley, roughly chopped, Extra sumac to sprinkle and Lemon wedges.
See recipes by Tom in his book titled: Pub Kitchen: The Ultimate Modern British Food Bible available from Amazon now.
Related Posts
Tom Kerridge chargrilled aubergines with yoghurt, tahini and pomegranate seeds recipe on Tom Kerridge’s Sunday Lunch
Tom Kerridge peach and strawberry cheesecake recipe on Tom Kerridge’s Sunday Lunch
Tom Kerridge roast Poussin (baby chickens) with butter, garlic and lemon on Tom Kerridge Sunday Lunch
Tom Kerridge rouille (garlic infused saffron mayonnaise) recipe on Tom Kerridge Sunday Lunch
Tom Kerridge fresh herby lentil and feta salad recipe on Tom Kerridge’s Sunday Brunch
Tom Kerridge prawn oil with tomato puree and white wine recipe on Tom Kerridge Sunday Lunch
Tom Kerridge ranch salad with crispy radishes and bacon on Tom Kerridge Sunday Lunch
Tom Kerridge Victoria sponge with passion fruit curd, strawberries and cream on Tom Kerridge’s More Sunday Lunch
Tom Kerridge seafood bouillabaisse with sea bass, red mullet and shellfish on Tom Kerridge Sunday Lunch
Tom Kerridge panzanella salad with tomatoes, onion, mozzarella and garlic croutons on Tom Kerridge Sunday Lunch