Sticky Pomegranate Chicken

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Packed with colour and flavour, this sweet-and-sour dish is an all round winner. Quick to prep, and works brilliantly for busy weeknights and an easy but impressive entertaining dish.

Serves: 2

Prep Time: 15 minutes (+up to 4 hours marinading time)

Cooking Time: 50 minutes (+5 minutes resting)

Source: Waitrose & Partners recipe card July 2023. Online: You Food 29 October 2023, pg 32 https://www.waitrose.com/ecom/recipe/sticky-pomegranate-chicken

Ingredients:

• 1 tbsp pomegranate molasses

• 1 tbsp balsamic vinegar

• 2 cloves garlic, crushed

• 4 Essential Chicken Thighs

• 1 tbsp Essential Olive Oil

• 1 Essential Red Onion, finely chopped

• 100g quick cook Italian spelt

• 250ml chicken stock

• ½ x 25g pack flat leaf parsley, roughly chopped

• ½ x 210g Waitrose Pomegranate

• ¼ x 90g pack wild rocket leaves
  

Method:

• In a mixing bowl, stir together the pomegranate molasses, vinegar and garlic. Add the chicken, turning to coat in the marinade. Ideally, cover, chill and marinate for 1-4 hours, turning the chicken occasionally, or you can cook it immediately, if needed.

• When ready to cook, preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof frying pan and fry the onion with a pinch of salt over a medium heat for 5 minutes until soft. Stir in the spelt and stock, then bring to a simmer. Season the chicken and arrange skin-side up in the pan, pouring over any excess marinade. Roast for 45 minutes, or until the chicken is cooked through, the juices run clear and no pink meat remains. Cover with foil if the chicken is browning too quickly.

• Remove the chicken from the pan and let everything rest for 5 minutes. Just before serving, stir the parsley, pomegranate seeds and rocket through the spelt, then divide between plates and serve the chicken on top.