Pomegranate molasses and Za’atar Chicken

Ingredients:

- 6 chicken thighs

- 2 cups sliced sweet potato

- 2 cups sliced carrots

- 2 cups sliced beets

- 1 cup sliced onion

- 1 teaspoon salt

- 2 teaspoon olive oil

- 5 bay leaves

For the marinade:

- 1/2 cups olive oil

- 1/4 cup pomegranate molasses

- 1/3 cup Aleppo za’atar

Directions:

- Wash the lentil till the water come out clean. In a medium pot, add the lentil and cover it with water, measuring 1 knuckle covering water. Bring it to boil, then lower the heat and cook for 30 minutes. Check mid way to ensure the water level is still good.

- Wash the bulgur, add it and the red pepper paste to the cooked lentil pot, mix well, Cover and leave for an hour, or till cooled down. 

- In a pan or skillet, add the olive oil and diced onion, sauté till dark golden. 

- Add the fried onion, chopped parsley, and diced green onion to the lentil mixture. Mix well.

- Shape the Kebbeh, by hand scoop a golf size ball mixture, and shape it into fingers. 

- garnish with parsley, green onion, and olive oil (optional).