Mix the pomegranate molasses, olive oil, tomato purée, sugar, cinnamon, black pepper and pinch of salt collectively in a huge blending bowl. upload the fowl and onions and mix nicely in order that the whole thing gets absolutely covered inside the marinade. cover and chill in the fridge for half-hour or in a single day.
Preheat the oven to gasoline 7, 220°C, fan two hundred°C. do away with the chicken from the refrigerator and bring to room temperature even as the oven heats. Tip into a roasting tin and roast within the oven for 35-forty minutes, or till the bird is cooked through and smooth, with out a crimson meat showing.
Transfer to a serving dish and spoon over the sticky juices from the tin. Scatter over the pomegranate seeds, walnuts and coriander. Serve immediately.