Pome­gran­ate roasted chicken with bul­gar wheat salad

40 MIN­UTES | SERVES 1 | EASY

Olive - - Seasonal Recipe Index -

bul­gar wheat 50g sul­tanas 20g saf­fron a pinch skin­less chicken breast 1 oil pome­gran­ate mo­lasses 1 tsp, plus more to serve red onion ½ small, finely diced flaked al­monds 1 tbsp, toasted red wine vine­gar 1 tsp rocket a hand­ful

• Heat the oven to 200C/fan 180C/gas 6. Cover the bul­gar wheat with boiling wa­ter, cover with cling­film and leave to ab­sorb for 10-15 min­utes. Drain well. Pour 1 tbsp hot wa­ter from a ket­tle over the sul­tanas and saf­fron in a small bowl.

• Rub the chicken breast with 1 tsp oil, driz­zle with the pome­gran­ate mo­lasses and sea­son. Roast for 20-30 min­utes un­til cooked through.

• Toss the red onion, flaked al­monds, red wine vine­gar and bul­gar, and sea­son. Add the sul­tanas and their juice and sea­son well. Toss the rocket with the salad, and serve with the sliced chicken. Driz­zle with more pome­gran­ate mo­lasses.

PER SERV­ING 493 KCALS | FAT 15G | SAT­U­RATES 1.9G CARBS 49.5G | FI­BRE 10.8G | PRO­TEIN 34.5G | SALT 0.2G

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