Ingredients

· 4tbsp balsamic vinegar

· 2tbsp olive oil

· 2tbsp tomato purée

· 2tsp sugar

· ½ tsp cinnamon

· ½ tsp black pepper

· 1kg chicken thighs on the bone, skin on

· 2 red onions, cut into small wedges

· 80g pomegranate seeds

· 30g walnuts, bashed into a coarse rubble

· Small handful coriander leaves, roughly chopped

Method

Mix vinegar, olive oil, tomato purée, sugar, cinnamon, black pepper and a pinch of salt together in a large mixing bowl. Add chicken and onions, and mix well so that everything gets completely coated in the marinade. Cover and chill in the fridge for 30 minutes or overnight. Preheat the oven to 200°C. Remove the chicken from the fridge and bring to room temperature while the oven heats. Tip into a roasting tin and roast in the oven for 35-40 minutes, or until the chicken is cooked through and tender. Transfer to a serving dish and spoon over the sticky juices from the tin. Garnish with pomegranate seeds, walnuts and coriander, and serve immediately.