Pomegranate Chicken
When I lived in Israel, I was blessed with having a pomegranate tree less than 30 seconds from my back door, because the tree flourished my neighbor & I developed all kinds of ways to incorporate pomegranate seeds into every meal!
One of the most popular was Pomegranate Chicken which is a simple to follow recipe that never fails to impress guests. Living in the UK one doesn’t have to walk across the garden to pick a pomegranate, tap it with the back of a wooden spoon then cut it into quarters to remove the seed, they can be bought ready seeded and good to go from most supermarkets, which certainly stops your kitchen looking like a crime scene!
You can prepare this up to 12 hours in advance, then pop it into the oven before your meal.
Ingredients serve six.
One chicken that is pre-possessed into 6 portions.
2 onions peeled and sliced.
4 cloves of garlic
The zest and juice of one orange
1 teaspoon of honey
¼ cup fresh parsley
½ cup fresh coriander
½ teaspoon ground cumin
250 grams pomegranate seeds
¾ cup cold water
1 teaspoon black pepper
I teaspoon sea salt
A few flakes of chili peppers (around ¼ teaspoon)
Method
Preheats your oven to gas mark 6, 200 Centgrade (180 for a fan oven |).
Method preheats your oven to gas mark 6, 200Centgrade (180 for a fan oven |).
1 Place the sliced onion in the bottom of an oven dish or casserole., add the garlic.
2 Place the chicken on top of the onion and garlic, season the chicken, with salt, pepper, cumin, and chili.
3 Add the zest and juice of one orange, the honey, the coriander and half the pomegranate seeds (if you are preparing in advance cover well and put in the fridge at this stage
4 Pour the water around the side of the chicken. Cover and roast for an hour, 15 minutes before the end take off the cover, baste the chicken & to allow the chicken colour.
5 Serve with rice, or cuscus with the remaining pomegranate seeds and the fresh parsley sprinkled over the top.