Chicken with Pomegranate Juice, Walnuts and Grapes
The sweet and tart flavours of the grapes and pomegranate juice, create a different take on a chicken and rice dish.
Place the rice in a saucepan and add enough water to cover 1cm above the level of the rice. Bring to a boil then move to your smallest stove element. Cover and turn the heat to the lowest setting. Cook without uncovering for any reason for 20 mins. Remove from the heat and stand for 5 mins without uncovering. Uncover and gently fluff up the rice with a fork then cover and reserve.
Meanwhile, melt the butter in a large frying pan and add the onions and chicken. Fry gently, stirring the onions and turning the chicken for 10 mins or until the onion is soft and the chicken lightly browned.
Add the sugar, cinnamon and pomegranate juice. Bring to the boil, cover and simmer for 30 mins. Add the walnuts and grapes then season to taste.
Put the cos leaves, rocket and cucumber into a bowl and dress with a mix of the olive oil and vinegar. Mix and season to taste.
Serve the chicken and sauce to the side of the rice and sprinkle with mint.
350 grams Jasmine rice
2 Onions, peeled and finely chopped
6 Chicken thighs, bone in
5 grams Caster sugar
1 gram Ground cinnamon
300ml Pomegranate juice
70 grams Walnut pieces, lightly toasted
150 grams Grapes
3 grams Mint, torn
2 Cos lettuce
150 grams Rocket leaves
1/2 Telegraph cucumber, peeled and thinly sliced
30ml White wine vinegar
50 grams Butter
3 tablespoons Olive oil