Persian chicken with mint & pomegranate
The polyphenol compounds in pomegranate help to lower blood pressure as well as lowering the risk of heart disease and stroke. Pomegranate also has aphrodisiac qualities, so will be the perfect complement to Valentine's Day!
- 10 g Flakes Almonds
- 1/2 piece Lemon
- 1/2 piece Pomegranate
- 1/2 tsp Cinnamon
- 180 g Purple Sprouting Broccoli
- 1 piece Red Onion
- 1 tbsp Oil
- 1 tsp Ground Cumin
- 1 tsp Sumac
- 300 g Chicken Thighs
- 80 g Brown Rice
- 1 handful Fresh Mint
- Boil a kettle and preheat the oven to 200C/gas mark 6. Rinse the brown rice and place in a saucepan with 400ml boiling water and a pinch of sea salt. Simmer for 20-25 mins until cooked.
- Meanwhile, cut the onion into 2cm pieces and trim the purple sprouting broccoli.
- In a large bowl, mix the cumin, cinnamon and sumac together with 2 tsp oil. Season with sea salt and black pepper. Place the chicken in the bowl and stir to coat.
- Spread the onion out in a large oven-proof dish (or baking tray) and top with the chicken thighs. Place in the oven for 20 mins or until the chicken is cooked through.
- In the last 10 mins of the chicken cooking, add the purple sprouting broccoli to the ovenproof dish and sprinkle over the flaked almonds with 1 tsp oil. Place back in the oven for the final 10 mins.
- While the chicken and vegetables are in the oven, slice the pomegranate in half and remove the seeds. Roughly chop the mint leaves, discarding the stalks. Drain the brown rice and stir through half of the lemon juice, the pomegranate and the mint leaves.
- Spoon the pomegranate rice onto two warm plates and top with the Persian chicken thighs. Serve alongside the roasted onion and purple sprouting broccoli. Drizzle over the remaining lemon juice.