Dec
Who doesn’t love a one pot wonder that’s so beautifully eye catching with the addition of fresh pomegranate.
BBQ SELECTION
Using a kettle makes easy work of this dish, you can let this go at a lower temperature or fasten the cook up with a higher one.
FUEL SET UP
This indirect cook uses around ¾ of a ‘Fire It Up’ charcoal starter, again if you want it hotter and quicker, just add more, this cook is determined by your available time. As this recipe is cooking in the sauce, you can use lump charcoal or briquettes in baskets either side of the kettle.
THE RECIPE
It’s so good when a recipe uses simple cuts that are readily available, if pomegranates are out of season that’s ok, just use some parsley to garnish for some colour. This dish was served with bulgur wheat, parsley, dried cranberries and some lemon juice/oil, it would equally look at home on a big serving platter over salad.
Ingredients:
- Chicken pieces such as thigh or Maryland with the bone in and skin on (this was just in a pack of five but the recipe would cover at least eight pieces)
- 2 tbsp chilli oil or plain oil (can’t go past Bling Chili Oil Crunch)
- ½ cup pomegranate molasses
- 1/3 cup pomegranate juice
- ¼ cup honey (Blend Smoked Honey was used here)
- 1 tbsp balsamic vinegar
- Juice of one lemon
- 3 cloves of minced garlic
- Fresh pomegranate and parsley to garnish
METHOD
Mix all of the ingredients together (except for the garnish) and add to a resealable plastic bag with the chicken to marinate for at least ½ hour.
Place the chicken in a deep frypan (or whatever heatproof dish you have handy) and place in between the charcoal baskets until nearly cooked through. Use an instant read thermometer or until the juices run almost clear.
Take the pieces out and place skin side down directly over the fuel to caramelise and darken then return to your pan until fully cooked. Remove from the pan and set aside then reduce the sauce directly over the charcoal until desired consistency, or if the smell is making you too hungry, serve as is.
Plate the chicken and spoon the sauce over it and garnish with fresh pomegranate and parsley.
Blog contributed by Nadine, a regular favourite home cook ripping it up on Instagram. Check out her amazing grilling on @silkngrill