Cooking Series: Healthy Snacks. Chicken with pomegranate & Brazil nuts
- Shidonna Raven
- 28 minutes ago
- 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
How can you introduce more (organic or natural) fresh vegetables and fruits into your diet? How could this impact the environment? How could a home garden contribute to your and your family's over all health?
Share the wealth of health with your colleagues and friends by sharing this article with 3 people today.
If this article was helpful to you, donate to the Shidonna Raven Garden and Cook E-Magazine Today. Thank you in advance.
Comments