Ingredients
- 1 chicken, cut into sections or six semi-boned quail
- 3 tablespoons pomegranate molasses
- 1 fresh pomegranate
- 1 large brown onion, peeled and finely sliced
- 250ml chicken stock
- Freshly ground black pepper
- ¼ cup toasted pinenuts
- 2 tablespoons vegetable oil
- 2 tablespoons butter
Method
Coat the chicken pieces or quail generously with the pomegranate molasses.
Heat the butter and oil together in an ovenproof pan. Add the poultry and cook on each side until golden.
Remove and add onion to the pan. Cook until softened.
Stir in the stock and add the poultry. Place in the oven at 180°C for about 1 hour for chicken and 30 minutes for quail. Cover for half the cooking time.
Before serving, add the seeds from the pomegranate and toss over the toasted pinenuts. Serve on a bed of buttered couscous, tossed with fresh chopped mint.
Judith Sweet
Leave a Reply
You must be logged in to post a comment.
