Mixed grain & preserved lemon salad
This herby, tangy side dish of quinoa and spelt makes a delicious addition to a dinner party menu
Chicken with pomegranate & Brazil nuts
- Preparation and cooking time
- Prep:
- Cook:
- plus overnight marinating
- Easy
- Serves 6
Skip to ingredients
For the chicken
- 150g pack Brazil nutshalf left whole, half chopped
- thumb-sized piece gingerpeeled
- 1 garlic clove
- juice 1 lime
- 250g pot of coconut milk yogurt(we used Coyo Natural)
- 4 tbsp pomegranate molasses
- 6 free-range chicken legsor quarters
To serve
- 2 tbsp rapeseed oil
- 2 large auberginessliced lengthways
- 1 pomegranateseeds only
Nutrition: per serving
- kcal707
- fat56g
- saturates18g
- carbs4g
- sugars2g
- fibre2g
- protein45g
- salt0.5g
Method
step 1
Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight.
step 2
The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear.
step 3
While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.
