This Indian chicken with pomegranate is the star of this show. I’ll admit, there’s a lot of ingredients that go into this chicken marinade, but some things are worth fighting for… mostly chicken, chicken is worth the fight. The chicken is juicy, the pomegranate sweet and your tummy will be fully satisfied. The dish has an Indian and English influence that meld together perfectly, just like the recipe’s author!
Serves: 4
GF
=R1=
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.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
