Persian Chicken Wings With Pomegranate & Rose Salad

A succulent taste of the Middle East, perfect as a starter or light supper dish. Made with Five Valleys Pomegranate & Rose Cordial.

Serves 4 Includes Video



12 Fat chicken wings

5 Fat garlic cloves

2 tsp. ground cinnamon

2 level tbsp. fresh thyme leaves

Juice of 1 Lemon

2 tsp. Sea Salt Flakes

1 heaped tsp. paprika

1 tsp. hot pepper sauce

3 tbsp. virgin olive oil

160ml Five Valleys Pomegranate and Rose Cordial

Good shaking of ground black pepper

90g natural yogurt

Pomegranate & Rose Salad:

Good handful of mixed salad leaves

2 ripe avocados, chopped into chunky pieces

½ cucumber peeled, deseeded and cut into chunks

1 green pepper, cut into strips.

12 mini plum tomatoes

Seeds of 1 pomegranate


1 tbsp. white wine vinegar

3 tbsp. virgin olive oil

1 heaped tsp. caster sugar

1 tbsp. Five Valleys Pomegranate and Rose Cordial

1 clove of well crushed garlic


1.     Using a pestle and mortar, grind up the garlic, cinnamon, paprika, salt, thyme, lemon juice and black pepper into a fairly coarse paste.

2.     Tip into a larger bowl and add the oil, hot pepper sauce, cordial and yogurt.

3.     Mix well and add the chicken wings. Coat well and leave to marinate for at least 4 hours.

4.     Once the wings are marinated, bake in the oven for 20mins at 190°C.

5.     Prepare the salad by mixing all the ingredients together (except the pomegranate seeds). Do this just before you serve

6.     Mix all of the dressing ingredients together and toss into the salad at the last minute. Sprinkle with the fresh pomegranate seeds.

7.     Sprinkle the chicken wings with a little paprika and serve immediately with the salad.