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Sticky pomegranate chicken & winter roots tray bake
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1kg mixed root vegetables such as carrots, parsnips and celeriac, cut into 1.5cm thick chunky pieces
2 tsp sunflower oil
1 tbsp coriander seeds, roughly crushed
Approx 540g essential Waitrose 6 British Chicken Thigh Fillets
1 tbsp pomegranate molasses
1½ tbsp tahini
Zest of ½ orange plus 4 tbsp juice
1 red chilli, finely chopped
Handful of parsley or coriander, chopped
1. Preheat the oven to 200°C, gas mark 7. Toss the vegetables and coriander seeds in together in the oil on a large baking tray. Season with a little salt and pepper, spread out into a single layer and bake for 15 minutes.
2. Remove the vegetables from oven and toss. Add the chicken, tucking it among the vegetables, and place in the oven. Reduce the heat to 190°C, gas mark 5, and bake for 20 minutes. Drizzle the chicken with the molasses, and return to oven for a final 5-6 minutes until the chicken has no pink meat or juices remaining.
3. Meanwhile, pour the tahini into a bowl with the orange zest, juice and chilli. Season well and add 1 tbsp cold water. Whisk gently until smooth and creamy. Scatter parsley over the chicken and vegetables and serve with the dressing on the side.
Cook’s tip For a colourful finishing touch, sprinkle with jewel-like pomegranate seeds and bring to the table to serve.
Typical values per serving:
A source of vitamin C, 58mg
This recipe was first published in December 2017.