Prune and Pomegranate Chicken
Ready in around 25 mins
- Energy: 2432kj (581Kcal)
- Protein: 41g
- Carbohydrate: 49g
- Fat: 18g
- Contains: Gluten, Soy, Sesame
Pre-heat the oven to 210°C fan-bake.
1. TO COOK THE KUMARA AND CARROTS:
Cut the broccoli into small florets and peel the carrots and then cut in half lengthways. Slice into 1 cm chunks. Roughly chop the oregano. Place broccoli, carrot and oregano in a large bowl with the steamed kumara. Season with salt and pepper and add a drizzle over of olive oil and toss to coat well. Arrange vegetables on a roasting tray lined with baking paper and cook in the pre-heated oven for 22-25 mins.
2. TO COOK THE CHICKEN:
Remove the free range chicken thighs from their packaging and pat dry with a paper towel. Cut each thigh into three pieces. Add 2 tbsps of oil to a large frying pan over a medium high heat. Once the pan is hot sear the pieces of chicken for 8 mins turning occasionally. Reduce the heat. Add the prune & pomegranate molasses and bring up to a gentle simmer for 2 mins. Remove from the heat and season with salt and pepper.
Spread 1 large tbsp of sweet tahini dressing on each plate. Spoon broccoli, carrot and kumara on top and finish with pieces of prune and pomegranate chicken.
- 1 pack of free range chicken thighs
- 1 pack of steamed kumara
- 1 pack of oregano
- 1 pot of prune and pomegranate molasses
- 1 pot of sweet tahini dressing