JO PRATT’S STICKY POMEGRANATE CHICKEN
serves 4
8 boneless chicken thighs
3tbsp pomegranate molasses
2tbsp tomato purée 2 cloves garlic,
crushed 1tsp ground coriander 1tsp ground cumin
1tsp caster sugar
Juice lemon
2tbsp olive oil
For the salad: 200g quinoa
500ml vegetable
stock 4tbsp pomegranate
seeds 4 spring onions,
finely chopped
2 sticks celery, finely
diced cucumber, seeds removed and finely
diced 1 red pepper, seeds removed and finely
diced 3tbsp extra virgin
olive oil Juice 1 lemon
Large handful
each of mint, parsley and coriander, chopped Handful pistachio
nuts, roughly chopped
STEP 1 Mix the chicken with the molasses, purée, garlic, spices, sugar, lemon juice and oil. Marinate in the fridge for 30 mins, or overnight.
STEP 2 Bring the quinoa and stock to the boil in a pan and cook at a fast boil for 2 mins. Cover and cook over a low heat for 10 mins, without removing the lid. Remove from the heat (keep the lid on) and leave for 5 mins. Then separate the grains with a fork and leave to cool.
STEP 3 Preheat the oven to 220ºC/200ºC fan/ gas mark 7. Put the chicken, skin side up, and marinade into a roasting tray in one layer. Bake for 35-40 mins, until the chicken is sticky and golden. Baste halfway through and add a splash of water if the juices are cooking too quickly.
STEP 4 Toss the quinoa with the salad ingredients, except the nuts, and reserve some of the pomegranate seeds. Season to taste.
STEP 5 Serve the chicken with the salad, scattered with the nuts and reserved pomegranate seeds. ● Recipe from The Flexible Family Cookbook by Jo Pratt (Frances Lincoln, £20)