Main Meals

Lebanese-style pomegranate chicken

4
Medium
40 minutes, plus 1 hour’s chilling time
30 minutes

“This is a great crowd-pleaser, perfect for an end-of-summer braai. If you don’t have home-made plum sauce, simply substitute it with half the amount of Woolworths plum sauce.” – Hannah Lewry

Wine/Spirit Pairing
Woolworths Saronsberg Earth & Sky White Blend

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Ingredients

Method
  • olive oil, for frying
  • 1 medium red onion, finely chopped
  • 1 t fennel seeds
  • 1 t Woolworths sumac
  • 4 T pomegranate molasses
  • 1 cup home-made plum sauce
  • 3 T honey
  • sea salt, to taste
  • 4 large free-range skinless chicken breasts
  • 1 cup plain double-cream yoghurt, for serving
  • 1 red onion, thinly sliced, for serving
  • fresh dill, for serving
  • fresh coriander, for serving
  • pomegranate rubies, for serving
  • 4 Woolworths Flavourburst plums, sliced, for serving
  • 4 pita breads , halved and toasted, for serving
  • 1 lemon, cut into wedges for serving
  • For the paprika chickpeas:
  • olive oil, for frying
  • 1 x 400 g chickpeas can, drained
  • 3 t Woolworths linseed-and-smoked paprika dukkah
  • 1 clove garlic, grated

1. Heat a saucepan over a medium heat and drizzle with olive oil. Sauté the onion until translucent. Add the fennel seeds and sumac and fry until fragrant, stirring so they don’t burn.

2. Reduce the heat to low and add the pomegranate molasses. Reduce until sticky, about 5 minutes, stirring continually.

3. Place the sticky onions in a blender with the plum sauce and honey and blend until smooth, then season to taste with salt.

4. Place the chicken in a dish, coat with the marinade and chill for 1 hour. Freeze any remaining marinade.

5. Preheat the oven to 200°C. Heat a large ovenproof saucepan over a medium heat and drizzle with olive oil. Pan-fry the chicken breasts on both sides until caramelised. Bake for 10 minutes, or until cooked through. Alternatively, braai and baste with the marinade.

6. To make the chickpeas, heat the olive oil in a saucepan over a high heat. Add the chickpeas and fry until golden. Toss through the dukkah and cook for a further 2 minutes. Add the garlic and cook for 2 minutes, stirring.

7. To serve, spread the yoghurt on the base of a large platter and sprinkle with the chickpeas. Slice the chicken breasts and place on top of the chickpeas. Scatter with the onion, herbs, pomegranate rubies and plums and serve with the pitas and lemon.

Find the recipe for home-made plumb sauce here.

Find more chicken recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Hannah Lewry

Recipe by: Hannah Lewry

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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