Sticky pomegranate chicken

Step by Step

Step 1

In a mixing bowl, stir together the pomegranate molasses, vinegar and garlic. Add the chicken, turning to coat in the marinade. Ideally, cover, chill and marinate for 1-4 hours, turning the chicken occasionally, or you can cook it immediately, if needed.

Step 2

When ready to cook, preheat the oven to 180ºC, gas mark 4. Heat the oil in a large ovenproof frying pan and fry the onion with a pinch of salt over a medium heat for 5 minutes until soft. Stir in the spelt and stock, then bring to a simmer. Season the chicken and arrange skin-side up in the pan, pouring over any excess marinade. Roast for 45 minutes, or until the chicken is cooked through, the juices run clear and no pink meat remains. Cover with foil if the chicken is browning too quickly.

Step 3

Remove the chicken from the pan and let everything rest for 5 minutes. Just before serving, stir the parsley, pomegranate seeds and rocket through the spelt, then divide between plates and serve the chicken on top.