Oven Roasted Chicken with Sumac, Pomegranate Molasses, Chilli & Sesame Seeds

This is a Rick Stein recipe (From Venice to Istanbul) and it's great with his Turkish Spiced Pilaf and Taze Fasulye (Green Beans in Tomato Sauce) or a green salad.

Serves 4 to 6

• 1   Whole chicken jointed into 8 pieces (or use bone-in, skin-on chicken portions)
• 3   tbsp Olive oil
• 1   tbsp Sesame seeds

    For the marinade

• 2   tbsp ground sumac
• 2   large cloves garlic, fine (chopped, crushed or grated)
• 1   tsp chilli flakes
• 1   tbsp tomato paste
• 1   tbsp pomegranate molasses
• 1   tsp salt

Mix all the marinade ingredients together,  rub well into chicken and leave for one hour.

Heat oven to 2000C.  Put chicken in a roasting tin,  drizzle with olive oil and scatter the sesame seeds over.  Roast for 30 minutes

Sauce
If you like to have a sauce,  saute a chopped garlic clove and add some chicken stock, sumac, pomegranate molasses and chilli flakes.  Add any liquid from the roasting tin and stir in some yogurt (preferably Greek or whole milk - not low fat)