Waitrose and Partners
Stciky pomegranate chicken

Sticky pomegranate chicken

Packed with colour and flavour, this sweet-and-sour dish is an all round winner. It’s quick to prep, so works brilliantly for busy weeknights and as an easy but impressive entertaining dish.

5 out of 5 stars(8) Rate this recipe
HealthyHigh protein2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins
  • Plusmarinating (optional), resting

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1 tbsp pomegranate molasses
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic, crushed
  • 4 Essential Chicken Thighs
  • 1 tbsp Essential Olive Oil
  • 1 Essential Red Onion, finely chopped
  • 100g quick cook Italian spelt
  • 250ml chicken stock
  • ½ x 25g pack flat leaf parsley, roughly chopped
  • ½ x 210g Waitrose Pomegranate
  • ¼ x 90g pack wild rocket leaves

Method

  1. In a mixing bowl, stir together the pomegranate molasses, vinegar and garlic. Add the chicken, turning to coat in the marinade. Ideally, cover, chill and marinate for 1-4 hours, turning the chicken occasionally, or you can cook it immediately, if needed.

  2. When ready to cook, preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof frying pan and fry the onion with a pinch of salt over a medium heat for 5 minutes until soft. Stir in the spelt and stock, then bring to a simmer. Season the chicken and arrange skin-side up in the pan, pouring over any excess marinade. Roast for 45 minutes, or until the chicken is cooked through, the juices run clear and no pink meat remains. Cover with foil if the chicken is browning too quickly.

  3. Remove the chicken from the pan and let everything rest for 5 minutes. Just before serving, stir the parsley, pomegranate seeds and rocket through the spelt, then divide between plates and serve the chicken on top.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,629kJ/ 626kcals

Fat

24g

Saturated Fat

5.1g

Carbohydrates

63g

Sugars

22g

Fibre

7.5g

Protein

36g

Salt

0.4g

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