Name: Sticky pomegranate chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 8 decent-sized chicken thighs, boneless; 1 tsp ground coriander; 2 cloves garlic, crushed or grated; 2 tbsp tomato purée; 3 tbsp pomegranate molasses; 2 tbsp olive oil; juice ½ lemon; 1 tsp caster (superfine) sugar; 1 tsp ground cumin; 4 tbsp pomegranate seeds; 500 ml/17 fl oz/2 cups vegetable stock; 200 g/7 oz quinoa; handful pistachio nuts, roughly chopped; ½ cucumber, seeds removed and finely diced; 2 sticks celery, finely diced; 4 spring onions (scallions), finely chopped; juice of 1 lemon; large handful each of mint, parsley, coriander (cilantro), chopped; 1 red (bell) pepper, seeds removed and finely diced; 3 tbsp extra virgin olive oil; flaked sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 30

Appears in

The Flexible Family Cookbook

By Jo Pratt

Published 2020

About

Wow – the tangy, sweet, mouth-watering glaze you get when cooking the chicken is out of this world. You can cook the chicken straightaway but if you can do some advance planning it’s definitely best to leave it overnight to marinate. Chicken thighs are best as they stay nice and juicy, and opt for larger ones if possible.

This colourful salad pairs well with the chicken, and if there happen to be any leftovers, add in some feta and enjoy as a lunch the next day.

Ingredients

Main course
Lunch
Gluten-free
Leftovers

Method

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Sticky pomegranate chicken

with jewelled quinoa

Ingredients

Method

Part of