Active Time

　　20 min

　　Total Time

　　40 min

　　Muhammara — a toasted walnut, roasted red pepper, and cumin sauce — can also be spread on pita toasts.

　　

Ingredients

Makes 6 servings

　　3 tablespoons walnuts

　　12 chicken drumsticks (3 pounds total)

　　1/2 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup extra-virgin olive oil

　　1/2 cup drained bottled roasted red peppers (from a 7-ounce jar)

　　1/3 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)

　　1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt

　　1 teaspoon pomegranate molasses or 2 teaspoons fresh lemon juice

　　1/2 teaspoon ground cumin

　　1/8 teaspoon cayenne

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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.