A melt in your mouth dish that's healthy, delicious and versatile; serve this with any vegetables and carbs you like.
This chicken dinner is the perfect family roast with beautifully balanced flavours and textures. By pot roasting in a high quality Dutch oven, such as the Staub Oval Cocotte, all the juices remain trapped inside and keep the chicken mouth-wateringly tender. The sauce that is created from the pomegranate juice and the roasted juices is absolutely delicious, and the little jewels of pomegranate look so appealing garnished with flecks of green parsley.
Easily a Friday night family dinner or an entertaining dish, the recipe works great with either chicken breast or thighs; bone-in or out: simply choose your preference. (we’ve shown a mixture).
The Staub Oval Cocotte is large enough to roast or braise stews, casseroles and large joints of meat. The enamel interior in the base seals like a non-stick surface and is large enough to brown meat perfectly without overcrowding. The close-fitting lid traps steam that continually bastes the food from inside from basting spikes, keeping everything softly cooking while retaining maximum moisture.
Our version of this recipe features a rich and full-bodied sauce, which is scrumptious poured over rice, potatoes or couscous. Everyone in the family will love this recipe!
Pot-Roasted Pomegranate Chicken Recipe
A melt-in-your-mouth crowd pleaser for all the family. Healthy, delicious flavour and looks stunning on the plate topped with jewelled pomegranate seeds and green parsley.
Cooking Time: 45 minutes | Serves 4
Ingredients
- 8 Boneless, Skinless Chicken Thighs (or a mixture of bone in pieces)
- Salt and pepper
- ½ Cup of flour
- 2 Large carrots, sliced thick on an angle
- 2 Scallions, sliced on the angle
- ¾ Cup of chicken stock
- ½ Cup of pomegranate juice (1-2 large pomegranates)
- ¼ Cup of pomegranate molasses or balsamic vinegar
- ½ Cup of pomegranate seeds
- Chopped parsley
Method
1. Heat oven to 200C. Heat a little oil in a large cast iron casserole.
2. Season chicken pieces on both sides with salt and pepper, then fully dredge into the flour on both sides. Place into the casserole to sear on both sides for 2-3 minutes, turning when brown.
4. Mix together the pomegranate juice and molasses/ balsamic vinegar, and pour into the pan (reserving about 1/3 back for the finished dish).
5. Cover and cook in the oven for 35 minutes.
6. Open the lid and drizzle the extra pomegranate juice on top of each chicken piece, and garnish with chopped parsley and pomegranate seeds. Your meal is ready to be served!
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