I was having a dinner party and I was keen to impress as I hadn’t seen my cousin for years and she was visiting from New Zealand. My brother nominated me as the foodie in the family so the pressure was on. I turned to my handy Taste.com.au Slow Cook magazine and started frantically flicking. There it was, my inspiration – Chicken & pomegranate koresh.
As I always do, I made changes to adapt it to me. It was a winner. The delicate pomegranate flavour seeps through the succulent chicken and the tart yet sweet pomegranate seeds were like the icing on the cake.
Pomegranate chicken supreme
Prep 15 minutes
Cooking 1 hour 30 minutes (maybe a little longer)
2 tbs olive oil
6 chicken marylands
2 brown onions, thinly sliced
1 tsp cumin
1 tsp cinnamon
½ tsp ground ginger
½ tsp ground turmeric, plus extra for rice
1 bottle organic pomegranate juice (usually the bottle is 946ml)
Turmeric rice, to serve
Pistachios, chopped, to serve
Pomegranate seeds, to serve,
Flat-leaf parsley, chopped, to serve
- Preheat the oven to 160C fan forced. Heat the oil in a large heavy-based pan or wok over medium-high heat. Add the chicken in batches and cook for about 4 minutes each side. Place on a plate.
- Reduce the heat to low, then add onion and cook, stirring for 10 minutes or until soft and golden. Stir in the saffron, cumin, cinnamon, ginger and turmeric. Cook for 1 minute. Pour in the pomegranate juice and heat through.
- Place chicken in a deep oven tray. Pour over the pomegranate mixture and cover the tray with aluminium foil, sealing it as much as possible. Place in oven and cook for at least one hour or until chicken is cooked through and tender (time depends on size of the marylands). The sauce will be slightly sticky.
- Divide turmeric rice between plates and top each with chicken. Drizzle over some of the sticky sauce. Sprinkle on some pistachios and pomegranate seeds and chopped parsley. You might just want to gaze at it for a while and admire how pretty it is! Enjoy with a glass of red (or two).