Sunday, October 16, 2011

Cumin and Pomegranate Molasses basted Chicken

         Sorry folks I'm still stuck in the middle east.  What can I say?  I'm loving the flavour combinations and this chicken rocks.  Even now as I write this I'm contemplating a trip to the butcher to grab a chicken I've ticked off the other ingredients earthy cumin check, fresh coriander check, spanish onion check and the key ingredient pomegranate molasses check.  You can find this in middle eastern food stores and some supermarkets also stock it.  It is a thick dark syrup made from pomegranates  and is gloriously sweet and sour.  Serve the chicken with hot buttered cous cous to soak up all the juices.

Cumin and Pomegranate Molasses basted Chicken
 (with coriander and pickled red onion salad)

1 whole chicken or your favourite chicken pieces
2 tablespoons ground cumin (roasted)
1 teaspoon salt
1/4 cup pomegranate molasses
2 tablespoons olive oil
Fresh coriander leaves
1 spanish (red) onion
1/2 teaspoon salt (extra)
1 teaspoon sugar
1/2 lemon juice

Mix spice, salt, oil and molasses in a bowl.
Butterfly chicken ( remove backbone with a sharp knife or kitchen shears, remove wish-bone and flatten.)  Using your fingers lift up the skin around breasts and legs.  Rub the spice mixture over chicken using your fingers push marinade up into and under the skin.  Marinate for at least 30 minutes and roast in a pre heated oven (180c) with 1/2 cup water in bottom of tray for 50 -60 minutes if using a whole chicken or until juices run clear.  Pull chicken out of oven and spoon cooking juices back over chicken at least twice during the cooking time.

Thinly slice the onion and toss with the second measure of salt, sugar and lemon juice leave for 1 hour.  Toss together with coriander and garnish your chicken.

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