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Roast chicken with pomegranate, date and watercress salad recipe

The Lebanese Recipes Kitchen (The home of Middle Eastern Food recipes) Invites you to try Roast chicken with pomegranate, date and watercress salad recipe. Enjoy Middle Eastern cooking and learn how to make  Roast chicken with pomegranate, date and watercress salad.

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

  1. 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.
  2. 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.
  3. To serve, place chicken on plates, drizzle with remaining dressing, top with salad and sprinkle with pomegranate seeds.

Serves 4

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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