Roast chicken with pomegranate, date and watercress salad recipe
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Pomegranates - This majestic fruit's jewel-like seeds make a stunning addition to myriad salads and desserts. Its crimson juice, which stains fabric and some surfaces, is used as a dye in the manufacture of Persian rugs.
4 chicken marylands
Juice of 1 lemon
6 tbsp extra virgin olive oil
Salt flakes and cracked black pepper
1 tsp sweet paprika
1 cup small watercress sprigs
1/2 bunch coriander, coarsely chopped
1/2 bunch mint leaves, coarsely chopped
6 fresh dates, seeded and cut into quarters
1 large pomegranate, juiced and half the seeds reserved
1/2 tsp dried chilli flakes
- Preheat oven to 200C. Place chicken marylands in a shallow dish, drizzle with juice of half a lemon and two tablespoons of olive oil, season and turn to coat. Rest, covered, for 30 minutes in the fridge. Turn chicken skin-side up and sprinkle with paprika. Roast chicken for 30 minutes then baste with pan juices and roast for a further 20 minutes or until cooked. Rest in a warm place for five minutes.
- Meanwhile, combine watercress, coriander, mint and dates in a medium bowl. In a small bowl, whisk pomegranate juice, chilli flakes, remaining lemon juice, remaining olive oil, salt and pepper. Pour about a third of the dressing over salad and toss to combine.
- To serve, place chicken on plates, drizzle with remaining dressing, top with salad and sprinkle with pomegranate seeds.
Chef: Lynne Mullins Photo: Quentin Jones Source: The Sydney Morning Herald Tuesday April 7, 2009 Middle Eastern, Quick, Contemporary, Healthy, Kid-friendly, Wheat free, Dairy free, Nut free, Egg free, Salad
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