Sticky pomegranate chicken with jewelled quinoa

You can cook the chicken straightaway but it’s definitely better to leave it overnight to marinate. Chicken thighs are best as they stay nice and juicy – opt for larger ones if possible.

 

Time taken: 1¼ hours plus at least 30 minutes marinating 

Serves 4

For the chicken

8 decent-sized chicken thighs, boneless

3 tbsp pomegranate molasses

2 tbsp tomato purée

2 cloves garlic, crushed or grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp caster sugar

juice of ½ lemon

2 tbsp olive oil

handful pistachio nuts, roughly chopped

For the salad

200g quinoa

500ml vegetable stock

4 tbsp pomegranate seeds, plus extra to serve

4 spring onions, finely chopped

2 sticks celery, finely diced

½ cucumber, seeds removed and finely diced

1 red (bell) pepper, seeds removed and finely diced

3 tbsp extra virgin olive oil

juice of 1 lemon

large handful each of mint, parsley and coriander, chopped

flaked sea salt and freshly ground

black pepper

• Mix the chicken with the pomegranate molasses, tomato purée, garlic, coriander, cumin, sugar, lemon juice and olive oil. Leave to marinate in the fridge for about 30 minutes or overnight if you have the time.
• Put the quinoa in a saucepan and cover with the stock. Bring to the boil and cook at a fast boil for 2 minutes. Cover with a lid and cook over a low heat for 10 minutes, without removing the lid. Then remove from the heat, keeping the lid on, and leave to sit for 5 minutes. By now the quinoa will have absorbed all of the stock and will be light and fluffy when you run a fork through to separate the grains. Leave to cool.
• To cook the chicken, preheat the oven to 220C/200C fan/gas 7. Transfer the thighs, skin side up, and all of the marinade into a roasting tray just big enough to fit the thighs in one layer. Bake for 35-40 minutes until the chicken is sticky and golden, basting halfway through and adding a splash of water if the juices are cooking too quickly.
• While the chicken cooks, toss the cooled quinoa with all of the remaining salad ingredients, reserving some of the pomegranate seeds for serving. Season to taste.
• Once the chicken is cooked, serve with the jewelled quinoa salad, and scatter over the extra pomegranate seeds plus chopped pistachios.

Flexible

Vegetarian Sticky Pomegranate Aubergine and Feta is a delicious meat-free alternative. Mix together the marinade ingredients. Cut 2 aubergines and 2 red onions into wedges. Put directly in a roasting tray with 200g feta cheese cut into large chunks. Gently mix with the marinade as above. Roast for about 30 minutes, basting occasionally, until tender and golden.