Chicken with pomegranate & Brazil nuts

Chicken with pomegranate & Brazil nuts

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(2 ratings)

Prep: 35 mins Cook: 45 mins 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

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per serving

  • kcal707
  • fat56g
  • saturates18g
  • carbs4g
  • sugars2g
  • fibre2g
  • protein45g
  • salt0.5g
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Ingredients

    For the chicken

    • 150g pack Brazil nuts, half left whole, half chopped
    • thumb-sized piece ginger, peeled
      Ginger

      Ginger

      jin-jer

      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 1 garlic clove
    • juice 1 lime
      Lime

      Lime

      ly-m

      The same shape, but smaller than…

    • 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
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    • 2 large aubergines, sliced lengthways
      Aubergine

      Aubergine

      oh-ber-geen

      Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

    • 1 pomegranate, seeds only
      Pomegranate

      Pomegranate

      pom-ee-gran-at

      Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

    Method

    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.

    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.

    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.

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    Comments, questions and tips

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    Minoo's picture
    Minoo
    30th May, 2016
    This dish used quite a different combination of ingredients but we liked it overall. I particularly liked the aubergine which, when eaten with the marinade, tasted quite like baba ganoush or mutabal.
    sheila1125
    10th Jul, 2015
    I made this last weekend for friends who were staying, we thoroughly enjoyed it and loved the addition of pomegranate molasses it really made the dish.
    blommetjie5
    21st Jun, 2015
    3.8
    Made this last night with a whole roast chicken. Didn't have pomegranate molasses so left it out. Was delicious! Served with grated courgette and rice salad. Lovely summery meal.
    JoMiZoAbLi
    17th Jun, 2015
    This sounds delicious and a little different. I bought most of the ingredients today but could not find the Coconut Milk Yoghurt. Having researched online, the supermarket which stocks it is not near my home. Would it work if I used Coconut cream? Or can you suggest a better substitute?
    goodfoodteam's picture
    goodfoodteam
    12th Aug, 2015
    Hi there, you might be able to find it in a health food shop otherwise you could substitute it for greek yogurt. We haven't tested it with coconut cream so cannot guarantee perfect results and the coconut cream could make it quite greasy. Let us know how you get on.
    Tina@valiantdes...
    21st Jun, 2016
    5.05
    I did this and grilled courgettes as well as aubergines - drizzled a bit of pomegranate sour molasses once cooked and added a few mint leaves. Completely delicious