Pomegranate glazed chicken with herb pilaf
Spice up the midweek menu with a feast of Middle Eastern flavours. 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.
Ingredients
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
Method
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.
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.
