Chicken with pomegranate & Brazil nuts

Chicken with pomegranate & Brazil nuts

  • Rating: 5 out of 5.2 ratings
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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
NutrientUnit
kcal707
fat56g
saturates18g
carbs4g
sugars2g
fibre2g
protein45g
salt0.5g
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Ingredients

For the chicken

To serve

Method

  • 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

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    Overall rating

    Rating: 5 out of 5.2 ratings
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