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Cooking Series: Healthy Snacks. Chicken with pomegranate & Brazil nuts


Photo Source: Unsplash,


Serves 6

Easy

Prep: 35 mins

Cook: 45 mins



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.


Nutrition

Nutrition: per serving

  • kcal707

  • fat56g

  • saturates18g

  • carbs4g

  • sugars2g

  • fibre2g

  • protein45g

  • salt0.5g


Recipe from Good Food magazine, June 2015



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