Chicken with Pomegranate and Walnuts

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Chicken with Pomegranate and Walnuts

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Ingredients

1 Onion finely chopped
1 Aubergine cubed
3 tbsp Extra Virgin Olive Oil
for seasoning Salt
for seasoning Pepper
200g Bulgar Wheat
1 Orange Zest
large bunch Flat Leaf Parsley chopped
250 ml Chicken Stock
8 skin-on, bone-in Chicken Thighs
150 g Walnuts roughly chopped
3 tbsp Pomegranate Molasses
to garnish Pomegranate Seeds

Ingredients

Directions

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Tabbouleh is very popular in Bahrain and in this house too. It is my son’s favourite dish but my daughter point blank refuses to eat it. I thought it was about time we branched out and tried another recipe with bulgar wheat in it and maybe we could tempt her into the fold?

This year I have been very lucky to keep stumbling across some fantastic recipes, I found this one, Chicken with Pomegranate and Walnuts, in the newspaper this Saturday and knew I had to make it. Anne Shooter had written an article about six simple dishes to bake in the oven and which parent doesn’t need a quick tray bake recipe? Not only did it look so colourful and delicious on the page that I wanted to eat it there and then, but it was also a super easy meal to make – brilliant!

I prepared everything, popped it in the oven, put the kids to bed and dinner was ready. The grown-ups loved the meal (although I would suggest halving the walnuts), the little ones were not so keen. My daughter refused to eat any of the bulgar wheat (sigh) but loved the chicken and my son was so upset that I had not made tabbouleh. You can’t win everything.

We will make this meal again but I think the pomegranate seeds, walnuts and parsley which give it such a contrast in textures and make this dish look so desirable were just a bit too weird for my little ones.

 

 

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Steps

1
Done

Preheat the oven to 200C/gas 6.

2
Done

Put the onion and aubergine in a bowl with the olive oil and toss to coat. Season with salt and pepper. Add the bulgar wheat, orange zest and half of the chopped parsley. Tip into a roasting dish, just big enough to hold the chicken in a single layer.

3
Done

Pour over the hot stock, then lay the chicken pieces over the top, skin-side up. Scatter the walnut pieces and drizzle the pomegranate molasses on top.

4
Done

Cover the dish with foil and cook for 30 min, then take the foil off and cook for a further 30 min. By this time the chicken should be cooked through and browned, and the bulgar tender. Serve garnished with the remaining parsley and the pomegranate seeds.

Zoe Negus

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