Servings
4
Prep time
Cook time
Recipe
Ingredients
- Chicken Marinade
- 1 whole chicken (about 1-2kg)
- ½ cup plain yoghurt
- ¼ cup pomegranate molasses, plus extra for garnish
- 1 tsp saffron threads, soaked in 2 tbsp warm water
- 4 cloves garlic, minced
- Juice 1 lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- ½ cup chopped almonds, for garnish
- Pomegranate seeds, for garnish
- Chopped fresh mint, for garnish
Method
- In a bowl, combine the yoghurt, pomegranate molasses, saffron water (including the soaked saffron threads), minced garlic, lemon juice, ground cumin, ground coriander, salt and black pepper. Mix well to form the marinade.
- Place the whole chicken in a large resealable plastic bag or a shallow dish.
- Pour the marinade over the chicken, making sure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours. I like to do this the day before to allow the flavours to meld.
- Preheat the oven to 190°C.
- Remove the marinated chicken from the fridge and let it come to room temperature for about 30 mins before roasting.
- Place the chicken on a roasting rack in a roasting pan. This allows the chicken to roast evenly and for air circulation.
- Roast the chicken in the preheated oven for about 1-½ hours, until the skin is golden and crispy.
- Remove it from the oven and let it rest for about 10-15 mins before carving.
- Carve the roasted chicken into serving pieces and arrange them on a serving platter.
- Drizzle tbsp of pomegranate glaze over the chicken pieces.
- Sprinkle chopped almonds and pomegranate seeds over the chicken for added crunch and a Christmassy colour.
- Garnish with chopped fresh mint.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
