Saturday, 24 October 2009

Roasted chicken and pomegranate Recipe

When Suzy and Charles kindly donated some of their pomegranates - les grenades - the other day (they have the equivalent of an EC food mountain in their garden!), I was determined to find something exciting to do with them. I had some chicken in the fridge so a quick internet search threw up a delicious sounding recipe that I could adapt according to what I knew I had in the kitchen.

For 2/3 people;
- One plump chicken breast per person
- Half a clove of roasted garlic / half a teaspoon of garlic paste
- Splash of olive oil
- Large pomegranate
- ¼ cup of dry white wine
- Juice of one lemon
- Tablespoon of brown sugar
- Cinnamon stick

Mix together the garlic and olive oil and brush onto the chicken which then needs to cook in a medium oven. While the chicken is cooking, deseed the pomegranate and put aside 1-2 tablespoons of seeds for the garnish. Juice the remaining seeds by crushing them with a table spoon in a small bowl and pass the juice through a sieve to remove any remaining pips. Mix together the wine, pomegranate juice, lemon, sugar and cinnamon and put to one side until the chicken is almost cooked. Cook the sauce over a high heat to reduce for about 15 minutes (as soon as you take the sauce off the heat it will thicken up). When the chicken is done, pierce several times and pour over the sauce. Garnish with the remaining pomegranate seeds.

The sauce is quite sweet so a little goes a long way and it’s best with something relatively simple. I served mine with mini roasted potatoes and fresh green beans - absolutely delicious!

Bon appétit!

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