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- add 3 tablespoons walnuts<br> 12 chicken drumsticks (3 lb total)<br> 1/2 teaspoon salt<br> 1/4 teaspoon black pepper<br> 1/2 cup extra-virgin olive oil<br> 1/2 cup drained bottled roasted red peppers (from a 7-oz jar)<br> 1/3 cup fine fresh bread
- Put oven rack in lower third of oven and preheat oven to 475°F. While oven is preheating, toast nuts on a baking sheet in oven until golden, 3 to 4 minutes.
- Pat chicken dry, then put in a large shallow heavy baking pan (1 inch deep) without crowding and rub with salt, pepper, and 2 tablespoons oil. Bake, without turning, until golden brown and cooked through, 30 to 35 minutes.
- While chicken bakes, blend together bell peppers, bread crumbs, walnuts, garlic paste, pomegranate molasses, cumin, and cayenne in a food processor until as smooth as possible, about 1 minute. With motor running, gradually add remaining 6 tablespoons oil and blend until combined well. Season sauce with salt and drizzle over baked chicken.