| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Sainsbury’s, Sainsbury15 |
4 |
servings |
INGREDIENTS
| 4 |
|
Chicken breast fillets with the skin left |
|
|
; on |
| 3 |
tb |
Sesame oil |
|
|
Grated rind and juice of 2 lemons |
| 1 |
ts |
Ground cinnamon |
| 2 |
tb |
Tamarind paste; (or honey) |
| 2 |
lg |
Carrots; shredded |
| 2 |
|
Red onions; shredded |
| 1 1/2 |
tb |
Freshly grated root ginger |
|
|
Salt and freshly ground black pepper |
| 2 |
|
Pomegranates; peeled and seeds |
|
|
; removed |
| 4 |
tb |
Freshly chopped coriander |
INSTRUCTIONS
Place the chicken in a bowl with 1 tablespoon sesame oil, rind and juice of
1 lemon, the cinnamon and tamarind paste or honey.
Stir well to coat the chicken and leave to marinate for at least 20
minutes.
Meanwhile, heat 1 tablespoon sesame oil in a saucepan, add the carrots,
onions and ginger and cook for 2-3 minutes, stirring occasionally. Stir in
the remaining lemon juice and rind and seasoning to taste and cook for 2-3
minutes. Remove from the heat.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat the remaining oil in a large frying pan, add the chicken skin side
down and cook over a high heat for 2-3 minutes until browned. Turn over and
cook the otherside for 2-3 minutes.
Transfer the chicken to a roasting tray skin side up. Add a little water to
the frying pan and stir to remove any sediment. Pour over the chicken with
the pomegranate seeds and place in the preheated oven for 15-20 minutes,
until cooked through.
Stir the coriander into the vegetable mixture and heat through.
To serve, place a portion of the vegetables in the centre of a warm serving
plate. Place a chicken breast on top and spoon over the cookingjuices and
pomegranate seeds.
Converted by MC_Buster.
NOTES : Chicken breasts marinated in tamarind and cinnamon served with
vegetables, ginger and pomegranate.
Converted by MM_Buster v2.0l.
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