Recipe: Rose & Garlic Chicken

Rose & Garlic are both famous for their pungent aromas, one more obviously favourable than the other. Who the hell enjoys garlic breath? Aphids certainly don’t. Plant a few bulbs within close proximity to your roses and watch as the aphids run for the hills. It’s a little hard to imagine how well these two could connect in the kitchen, but let us assure you this marriage is just as strong on the plate as it is in the (garden) bed.

Rose & Garlic Chicken

  • Serves 2 (perfect for a romantic night in….)
  • Prep time: 30 minutes
  • Cook time: 45 minutes


  • 3 tbsp of olive oil
  • 3 tbsp of pomegranate molasses
  • 2 tsp of rose water
  • ¼ cup of red wine vinegar
  • 1 tsp of sumac
  • 7 garlic cloves
  • 2 brown onions, thinly sliced
  • 10 medjool dates, seeds removed and roughly chopped
  • 2 chicken marylands

To Serve

  • Brown rice
  • Chopped roast almonds

In a large bowl whisk together the olive oil, molasses, rose water, vinegar and sumac. Add cloves of garlic (minced), the sliced onions and dates. Give it all a really good mix then transfer half into the bottom of a large baking dish.

Heat a large frying pan with a splash of olive oil, place chicken skin side down to brown for 3 minutes, flip and brown on the opposite side for a minute. Place chicken into the baking dish and add the rest of the onion mix to the baking dish. Give everything a really good mix and place in the oven to bake at 170 degrees for 45 minutes.

Serve (to a loved one) with cooked brown rice and sprinkling of chopped roast almonds.