Immune-friendly recipe for 6 people, takes only 45 mins; recipe has brazil nut, ginger, garlic clove, lime, coconut milk yogurt, pomegranate molasses, chicken leg, rapeseed oil, aubergine and pomegranate.
Chicken with pomegranate & Brazil nuts
Course: Immune-friendly
Servings
6
servings
Prep time
35 mins
Ingredients
- Garlic Clove: 1 garlic clove
- Lime: juice 1 lime
- Aubergine: 2 large aubergines, sliced lengthways
- Rapeseed Oil: 2 tbsp rapeseed oil
- Ginger: thumb-sized piece ginger, peeled
- Pomegranate: 1 pomegranate, seeds only
- Chicken Leg: 6 free-range chicken legs or quarters
- Brazil Nut: 150g pack Brazil nuts, half left whole, half chopped
- Coconut Milk Yogurt: 250g pot of coconut milk yogurt (we used Coyo Natural)
- Pomegranate Molasses: 4 tbsp pomegranate molasses
Directions
- 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.
- 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.
- 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.
