Moroccan Chicken With Pomegranate Glaze And Ancient Grain Salad
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Serves 4
Ingredient
·
1.5kg whole chicken
·
2 tbs rasel hanout (Moroccan spice blend)
·
100ml olive oil
·
2 large onions, thickly sliced
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2 tbs pomegranate molasses
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1 cup (160g) freekeh (green wheat)
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1 cup (200g) Puy-style lentils (French-style lentils) or brown
lentils
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1/3 cup mixed seeds and nuts (we used pine nuts,
pumpkin and sunflower seeds)
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2 tbs baby capers, rinsed, drained
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1/2 cup (75g) barberries or Craisins
·
1 cup each coriander leaves and flat- leaf parsley leaves, finely
chopped
·
1/ 3 cup mint leaves, chopped,
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2 tbs lemon juice Thick Greek-style yoghurt and seeds from
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1 pomegranate (optional), to serve
1 cup (160g) freekeh (green wheat)
Moroccan Chicken With Pomegranate Glaze And Ancient Grain Salad
Recipe
1. Preheattheovento180°C.
Rinse chicken and pat dry inside and out with paper towel.
2. Combine rasel hanout
with 2tbs oil, in a bowl, then brush all over the chicken skin.
3. Place onion
slices in a baking dish, top with chicken, then season with salt. Roast for 1
hour 15 minutes or until glazed and juices Run clear when thickest part of the
chicken thigh is pierced. Remove chicken from oven. Brush all over with
pomegranate molasses. Rest, loosely covered with foil, for 10 minutes.
4. Meanwhile, cook
the freekeh and lentils according to packet instructions. Rinse under cold
water, then drain. Transfer to a bowl. Add seeds and nuts, capers, barberries
and herbs.
5. Combine
remaining 1/4 cup (60ml) oil and lemon juice. Season, then toss with grains.
6. Serve chicken
with ancient grains, onions, yoghurt and pomegranate seeds, if using.
