Sticky pomegranate chicken

Name: Sticky pomegranate chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 2
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; 100 g quick cook Italian spelt; 250 ml chicken stock; 25 g pack flat leaf parsley, roughly chopped; 210 g Waitrose Pomegranate; 90 g pack wild rocket leaves

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

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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

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.
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.
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.