A Middle-eastern kind of Sunday dinner.
I roasted a chicken in olive oil and for the last 20 minutes of cooking, I glazed it with a mixture of honey, Aleppo pepper flakes and pomegranate molasses.
I served the chicken with basmati rice, a crisp mixed salad, cacik and lentils cooked with onions, garlic and cumin.
The lentils were pretty straightforward too. They were the brownish disc-shaped ones, not Puy lentils and they were cooked in salted water until soft, with some sliced onions, chopped garlic and powdered cumin that had been sautéed in olive oil and butter. They were finished off with some lemon juice and chopped parsley.