Pomegranate and za’atar roast chicken
- February 2019
- Serves 4-6
- Hands-on time 25 min, oven time 1 hour 15-25 min
A chicken roasted in za’atar and pomegranate juice – served with a cucumber, radish and walnut salad – makes a surprising difference to your usual Sunday roast recipe.
- 21.4g (3.8g saturated)
- 8.1g (6.1g sugars)
For 6 servings
Add pomegranate wedges to the roasting tin with the chicken for an attractive garnish. They’ll also add a slightly bitter edge to the roasting tin juices.
How to choose the best pomegranates: Generally, the pomegranates you see in the shops in the UK are the ruby red-skinned variety, but the skin colour can range from yellow/orange to deep purple. Choose blemish-free fruit that are firm to the touch and heavy for their size, which indicates plenty of juice-filled seed pods (known as arils). Pomegranates won’t ripen after harvesting but keep well in the fridge for a few weeks.
This colourful dish needs a bright, crisp white – try a Spanish verdejo or a French picpoul de pinet.
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