Dajaj Muhammara
Elevate your dinner table with the bold and vibrant flavors of Dajaj Muhammara, a Middle Eastern-inspired dish featuring tender, oven-baked chicken thighs smothered in a rich and smoky red pepper and walnut sauce. This recipe is the perfect combination of sweet and tangy, thanks to the unique addition of pomegranate molasses, while a medley of warm spices like cumin and paprika adds irresistible depth. Marinating the chicken in the creamy muhammara sauce ensures maximum flavor in every bite, and a quick broil at the end creates a beautifully caramelized finish. Serve this visually stunning dish with rice, flatbread, or a crisp salad, and don't forget to save some of that luscious sauce for dipping! Ready in under an hour, this recipe is ideal for weeknight dinners or special gatherings, bringing restaurant-quality sophistication to your kitchen.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken thighs
- 2 medium Red bell peppers
- 1 cup Walnuts
- 0.25 cup Panko breadcrumbs
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Pomegranate molasses
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Chili flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a baking dish or tray with olive oil and set aside.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until fragrant. Let them cool slightly.
Roast the red bell peppers directly over a flame, under a broiler, or in an oven until their skins are charred and blackened. Place them in a bowl, cover the bowl with plastic wrap, and let them rest for 10 minutes. Then peel off the charred skin, remove the seeds, and set aside.
In a food processor, combine the roasted red peppers, toasted walnuts, breadcrumbs, garlic, lemon juice, pomegranate molasses, cumin, paprika, salt, black pepper, chili flakes (if using), and 3 tablespoons of olive oil. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Take half of the muhammara sauce and set it aside for serving. Use the other half to marinate the chicken thighs. Coat the chicken thoroughly and let it marinate for at least 20 minutes, or overnight in the refrigerator for more intense flavor.
Place the marinated chicken thighs in the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
During the last 5 minutes of baking, switch the oven to broil to slightly char the tops of the chicken for additional color and flavor.
Remove the chicken from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley.
Serve the chicken hot with the reserved muhammara sauce on the side. Pair it with rice, flatbread, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.1 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 623 mg | 27% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 9.1 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 653 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
