Pomegranate Chicken is the bomb!

Pomegranate Chicken

This pomegranate chicken is the shiz bomb diggity- not even joking a little bit. Bursting with the good stuff (pomegranates are high in antioxidants) and flavour. Inspo was from Katie Davies, who uses it in roast chicken. I prefer my chicken dripping in marinade and grilled though, so made some minor adaptations with great success.

I’ve become a bit obsessed with pomegranate molasses after finding it in a little fruit shop near me. It just makes stuff taste better and methinks I will have a solid relationship with it in the future. Methinks you will too once trying it. Enjoy, and cook responsibly!

Ingredients

12 chicken thigh fillets (skin off)

Marinade

2 1/2 tablespoons olive oil
1/3 cup pomegranate molasses
Juice of 1 lemon
3 large cloves garlic, very finely chopped or minced
2 1/2 tablespoons Dijon mustard
2 1/2 tablespoons sherry or red wine vinegar
A generous bunch of mint leaves very finely chopped
sea salt and freshly ground black pepper

To serve

Pomegranate Molasses, Mint and pomegranate seeds

How to

For the marinade, place all the ingredients in a pitcher or bowl and whisk to combine.  Pour into a large resealable plastic bag, add the chicken thighs, then seal and shake to combine.  Marinate in the fridge for at least 6 hours ( or overnight if possible).

Heat a grill or grill pan over medium-high heat until hot.  Cook the chicken thighs for 5 to 6 minutes on each side or until golden brown and cooked through. I also like to turn the grill off, put some aluminium foil over the pan, and let the chicken sit and gently cook through for a few minutes just for insurance.

Drizzle over a teaspoon of extra pomegranate molasses, then serve hot, scattered with mint and pomegranate seeds.

The dish goes great with cous cous or rice pilaf (anything middle eastern in nature).

 

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Lauren Gatt
Psychology Student at Macquarie University
Lauren is a 24 year old Psychology student who has a particular interest in how our diets and lifestyle impact our mental health. She is also a mad keen baker, a runner and self-appointed kitchen all-star. What she hopes to bring to Eat Real Food is a way of making the research on the links between diet and mental health interesting and accessible. She hopes to inspire Eat Real Food readers to think about their food choices more deeply, and educate people in the kitchen so that they have more choices. She also enjoys talking about herself in the third person.

Lauren Gatt

Lauren is a 24 year old Psychology student who has a particular interest in how our diets and lifestyle impact our mental health. She is also a mad keen baker, a runner and self-appointed kitchen all-star. What she hopes to bring to Eat Real Food is a way of making the research on the links between diet and mental health interesting and accessible. She hopes to inspire Eat Real Food readers to think about their food choices more deeply, and educate people in the kitchen so that they have more choices. She also enjoys talking about herself in the third person.

3 Comments:

  1. Thank you! We have recently discovered pomegranate… I know, we were under a rock.

  2. Thanks Lauren. Yum. I don’t follow recipes, so my varient had pomegranate juice and honey instead of the molasses, added French Tarragon, and cooked it in the slow cooker overnight with a heap of veges and a bit of chicken stock concentrate. Then I stirred through cuscus to soak up the juices just before serving. Yum and super easy. First time I’ve cooked with Pomegranate and won’t be the last.

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