spring

Sticky Pomegranate Chicken with Red Onion & Coriander

January 12

A recipe that can be easily cooked on the hob top but also works particularly well once a little smoke and flame hits the chicken skin. I would suggest you grill the chicken thighs, seasoned over flame until all but cooked and then finish them in the pan of sticky rub red sauce that makes them fairly addictive. Served up with red onion, coriander and ruby jewels of pomegranate, you will be left with a dish sure to brighten up even the darkest January day.

Serves 4
40 mins

Method

1. Heat the oil in a large frying pan over a medium high heat. Season the chicken and brown all over till the skin is golden. Remove and set aside.
2. Add the spring onions, garlic, ginger and ras el hanout to the pan and fry for a couple of minutes then add the pomegranate molasses, stock and sugar. Once bubbling, return the chicken to the pan and bubble and cook over a medium heat for 15 minutes.
3. Meanwhile, put the red onion in a bowl and squeeze over the lime juice and season well. Add the sesame oil and pomegranate seeds and leave to macerate.
4. Once the chicken is cooked, serve with bulgur wheat and the onion and pomegranate. Scatter with coriander and serve.

2 tbsp vegetable or groundnut oil

8 bone in, skin on chicken thighs

6 spring onions, finely sliced

2 cloves garlic, finely sliced

1″ fresh ginger, finely shredded

2 tsp ras el hanout

3 tbsp pomegranate molasses

6.7 fl oz chicken stock

3 tbsp soft light brown sugar

2 red onions, finely sliced

Juice of a lemon

1 tbsp sesame oil

1 pomegranate, seeds removed

Cooked bulgur wheat, to serve

Large handful coriander