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POMEGRANATE GLAZED CHICKEN WITH HERB PILAF

2 x 600g double breast of chicken on the frame, skin on

100ml fresh chicken stock

Pomegranate glaze

2 sprigs oregano, leaves picked, finely chopped

1 tsp sea salt

3 tbsp pomegranate molasses

1 tbsp extra virgin olive oil

2 tbsp fresh chicken stock

1/2 tsp sumac

freshly ground white pepper, to taste

Herb pilaf

1 tbsp unsalted butter

1 tbsp olive oil

1 small brown onion, peeled, finely diced

3 cloves garlic, peeled, finely chopped

250g long grain rice

400ml chicken stock

sea salt and freshly ground black pepper

1/4 cup flat-leaf parsley, chopped

Serves 4

Preheat oven to 200°C. For the glaze, combine ingredients in a bowl and whisk.

Place chicken frames on deep baking trays, breast side up, with stock in bottom of tray. Brush chicken with glaze and place in the oven for 8-10 minutes. Remove from oven and brush with more of the glaze. Repeat this process a few more times until the skin is golden and chicken is cooked through - about 30-40 minutes in total. Allow to rest before removing breast from frames, retaining wing bones on breast and discarding frames and wing tips.

Meanwhile, for the pilaf, heat the butter and oil in a large saucepan. Sauté onion and garlic over a low-medium heat for about 4 minutes or until soft. Add rice, toss to coat and sauté for 1 minute. Add chicken stock, salt and pepper, bring to a simmer, reduce heat to very low, cover and cook 15-18 minutes, or until rice is cooked. Stir through parsley.

Arrange chicken on a platter with pilaf, and serve with spinach leaf salad (see Hot Tip).

STUFFED DATES

12 medjool dates

1/3 cup roasted pistachio nuts, finely chopped

2 tbsp orange marmalade

Makes 12

Using a small knife, cut into each medjool date lengthways, not cutting all the way through, but just until you hit the pip. Remove pip and discard.

For the filling, combine the pistachios and marmalade and mix until nuts are coated in the jam.

Stuff the dates with equal quantities of the filling, being careful not to tear them apart. Press together to enclose and refrigerate for 20 minutes or until they have firmed up. Serve with espresso coffee.

HOT TIPS

• You can use a whole chicken if you like; it works equally well.

• Pomegranates are full of flavour, and look incredible, too.

• Serve the chicken with a salad of baby spinach leaves, orange segments and toasted almonds with pomegranate seeds scattered through. Add a citrusy dressing to finish.

• If desired, you can replace the pilaf with harissa-flavoured couscous and roasted vegetables.

• The dates are amazing as a delicate finish to your meal, alongside a little Turkish delight.

SOMETHING TO DRINK

Viognier
Viognier is a variety with a full and generous body, and SA's Yalumba winery is a pioneer of this textural, aromatic variety in Australia. Their 2011 Eden Valley Viognier ($18) provides a natural foil to the spice and sweetness of the pomegranate glaze.

Photography by William Meppem. Styling by Hannah Meppem. Food preparation by Kirsten Jenkins.