I love pomegranates – the colour, the crunch and the tang. This recipe was a hit with a bunch of teenagers for a quick Friday night dinner served with mashed pumpkin and rocket salad . POMEGRANATE CHICKEN (serves 4) INGREDIENTS 8 Chicken thighs or 4 Chicken breasts 1 Pomegranate seeded 1/2 cup Mint leaves Marinade 2 tbsp Olive Oil 1/3 cup Pomegranate Molasses 1 lemon, juiced 3 garlic cloves, crushed 2 tbsp Dijon Mustard 2 tbsp sherry vinegar 2 sprigs mint leaves sea salt and fresh pepper METHOD: Make the marinade by placing all ingredients in a jar and shaking till blended. Place chicken in a flat dish and pouring marinade over, toss chicken till coated. Marinate overnight if possible. Heat chargrill pan, BBQ plate or heavy based fry pan till hot. Cook chicken for 5 – 6 minutes on each side until golden brown and cooked through. Place on platter, drizzle with extra molasses whilst hot. Then scatter seeds and mint leaves over top before serving. *Pomegranate Molasses is available in Asian supermarkets, just check ingredient list as should only contain the juice and some sugar.
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