- Ingredients
- 600 g Chicken Thighs
- 2 tablespoon five spice
- 3 tablespoon olive oil
- 2 tablespoon fennel seeds
- 400 g plums chopped
- 100 g pistachios
- pomegranate arils
- 2 tablespoon pomegranate molasses
For the rice
- 200 g white and wild rice mix
- 200 ml water
- 3 leaves bay
- 1 stick cinnamon
- 1 teaspoon cumin seeds
- 6 black peppercorns
Instructions
Pre-heat oven to 200c.
Rub the olive oil into the chicken and coat with the five spice and the fennel seeds.
Place the chicken in a roasting pan or on a tray with the garlic and roast for about 30 minutes or until
cooked.
Halve and stone the plums. Cut them into quarters and put them into a bowl.
In the last few minutes of cooking the chicken, place the plums in the roasting tray and drizzle with the
pomegranate molasses.
For the rice add all the ingredients to a pan and simmer covered on low heat for 20 minutes. Discard the
cinnamon stick and fluff the rice with a fork.
Once the chicken is cooked remove it to a cutting board and place the rice in the roasting tray.
Place the chicken on top of the rice and dress with the pistachios and pomegranate arils.
Calories: 841kcal | Carbohydrates: 67g | Protein: 38g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 128mg | Potassium: 1043mg | Fiber: 9g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 12.6mg | Calcium: 132mg | Iron: 5.8mg