Chicken Thigh Shakshuka in pomegranate and mint

Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the chicken thigh. Fry until deeply crisp and golden, then drain on paper and season straight away.

Stir in the sumac and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.