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
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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.