Chicken drumsticks with pomegranate and oregano

Serves four

• 2 tbsp olive oil
• 8 chicken drumsticks
• 0 Flaky sea salt
• 500g banana shallots
• 1 head garlic
• 2 tbsp pomegranate molasses
• 3 tbsp light soy sauce
• 1 tbsp maple syrup
• 0 4 cm piece fresh ginger
• 10 sprigs oregano
• 0.5 small pomegranate

Step 1
Heat the oven to 200C/390F/gas mark 6.

Step 2
Heat the oil in a large frying pan on a medium-high flame, then lay the drumsticks in the pan, sprinkle over half a teaspoon of salt and fry, turning regularly, for 10 minutes, until golden-brown all over.

Step 3
Transfer to a large bowl and leave the pan on the heat.

Step 4
Fry the shallots for four minutes, shaking the pan a few times.

Step 5
Add the garlic, fry for another minute, until golden-brown, add to the chicken bowl, then combine with the molasses, soy sauce, maple syrup, ginger, oregano sprigs and 50ml water.

Step 6
Pour the contents of the bowl into a 26cm x 36cm oven dish or tray and cover tightly with aluminium foil.

Step 7
Roast for 20 minutes, then take off the foil, stir everything together and roast for 10 minutes more, until the chicken is cooked through and the shallots and garlic are soft.

Step 8
Remove from the oven, stir in the chopped oregano leaves and pomegranate seeds, and serve.