Indian Chicken with Pomegranate Recipe
Indian Chicken with Pomegranate Recipe
Packed with exciting flavour fusions, this Indian chicken with pomegranate is set to be the star of the show at your next dinner party.
Servings
Prep time
Cook time
Recipe
Ingredients
- 1.5 kg chicken
- Indian-Infused Marinade
- 2 cloves garlic, crushed
- 2 tsp finely grated ginger
- 1 tbsp ground cumin
- 1 tsp garam masala
- 1 tsp sweet paprika
- 2 tsp Himalayan salt
- ½ tsp chilli powder
- 2 tbsp lemon juice
- 2 tbsp sesame oil
- 2 tbsp brown rice flour
- ½ onion, finely chopped
- 2 tbsp finely chopped coriander leaves
- 1–2 tbsp warm filtered water
- To Serve (optional)
- 4 handfuls baby spinach
- ½ cup pine nuts
- ½ pomegranate, seeds removed
Method
- To make the marinade, combine all the ingredients with sufficient warm water to make a paste of spreading consistency.
- Rub the marinade over the chicken, ensuring it is completely covered. Place in a roasting tin, cover with foil and marinate in the fridge for at least 1 hr but preferably overnight.
- Preheat the oven to 180°C.
- Remove the foil and roast the chicken for 60–75 mins, or until the juices run clear when the flesh is pierced with a skewer. If the chicken starts to brown too much during cooking, cover with fresh foil. Rest for 10–15 mins before serving.
- Serve warm with a baby spinach, pine nut and pomegranate salad. The chicken will be very moist and tender and won’t be spicy-hot.
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