Name: Chicken with pomegranate & Brazil nuts
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Middle Eastern
Ingredients: 150g pack Brazil nuts half left whole, half chopped; thumb-sized piece ginger peeled; 1 garlic clove; juice 1 lime; 250g pot of coconut milk yogurt (we used Coyo Natural); 4 tbsp pomegranate molasses; 6 free-range chicken legs or quarters; 2 tbsp rapeseed oil; 2 large aubergines sliced lengthways; 1 pomegranate seeds only

For the chicken

150g pack Brazil nuts
half left whole, half chopped
thumb-sized piece ginger
peeled
1 garlic clove
juice 1 lime
250g pot of coconut milk yogurt
(we used Coyo Natural)
4 tbsp pomegranate molasses
6 free-range chicken legs
or quarters

To serve

2 tbsp rapeseed oil
2 large aubergines
sliced lengthways
1 pomegranate
seeds only

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.