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Chicken with pomegranate & Brazil nuts

Chicken with pomegranate & Brazil nuts

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight marinating
  • Easy
  • Serves 6

Marinate chicken in ginger, lime and pomegranate molasses and serve on slices of grilled aubergine for a mouthwatering main

  • Freezable
  • Gluten-free
Nutrition: per serving


For the chicken

  • 150g pack Brazil nuts , half left whole, half chopped
  • thumb-sized piece ginger , peeled
  • 1 garlic clove
  • juice 1 lime
  • 250g pot of coconut milk yogurt (we used Coyo Natural)
  • 4 tbsp pomegranate molasses
  • 6 free-range chicken legs or quarters

To serve

  • 2 tbsp rapeseed oil
  • 2 large aubergines , sliced lengthways
  • 1 pomegranate , seeds only


  • STEP 1

    Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight.

  • STEP 2

    The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear.

  • STEP 3

    While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.

Goes well with

Recipe from Good Food magazine, June 2015


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A star rating of 4.5 out of 5.2 ratings

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