Recipe

Pomegranate-glazed chicken drumsticks

For a delicious weeknight meal try these beautifully flavoured pomegranate-glazed chicken drumsticks that are great served with couscous

Mar 08, 2017 9:27pm
  • 1 hr cooking
  • 30 mins marinating
  • Serves 4
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This recipe first appeared inFood magazineissue 86.
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Ingredients

  • 12 chicken drumsticks
  • 3 tablespoon fresh orange juice
  • 3 tablespoon pomegranate molasses, plus extra to drizzle
  • 2 clove garlic, finely chopped
  • 2 tablespoon olive oil
  • 1杯蒸粗麦粉(无谷蛋白,用玉米couscous)
  • 1/4 cup mint leaves
  • 1/4 cup coriander leaves
  • 1/4 cup chopped toasted almonds
  • seeds from 1 small pomegranate or handful craisins
  • salt and freshly ground black pepper

Method

  • 1
    Place the chicken in a sealable plastic bag with the orange juice, pomegranate molasses, garlic and olive oil. Massage to coat the chicken and then refrigerate for at least 30 minutes, or longer if you can.
  • 2
    Preheat the oven to 180°C.
  • 3
    Arrange the chicken in a single layer in a roasting dish and cook for 1 hour or until well coloured and cooked through, turning once during cooking.
  • 4
    Meanwhile, place the couscous in a bowl and pour over 1½ cups boiling water. Leave to sit for at least 5 minutes before fluffing with a fork.
  • 5
    Arrange the couscous on a serving platter, top with chicken and scatter with the mint, coriander, almonds and pomegranate seeds. Drizzle over a little extra pomegranate molasses, if desired, and season with salt and pepper.

Notes

PER SERVE: Energy: 781kcal, 3269kj Protein: 53g Fat: 39g Saturated fat: 9g Cholesterol: 216mg Carbohydrate: 52g Fibre: 7g Sodium: 183mg

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