Cooking Series: Healthy Snacks. Chicken with pomegranate & Brazil nuts
- Shidonna Raven
- Aug 3
- 2 min read
By Miriam Nice
Source: BBC Good Food
Photo Source: Unsplash,
Serves 6
Easy
Prep: 35 mins
Cook: 45 mins
Ingredients
For the chicken
150g pack Brazil nuts
half left whole, half chopped
peeled
juice 1 lime
250g pot of coconut milk yogurt
4 tbsp pomegranate molasses
To serve
2 tbsp rapeseed oil
sliced lengthways
seeds only
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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