Pomegranate Chicken and Wild Rice Sheet Pan Dinner
This chicken and pomegranate chicken sheet pan dinner is the perfect sweet and sour chicken with a twist. Low fat and simple to make in 30 minutes.
Servings 4 Servings
- 600 g Chicken Thighs
- 2 Tbsp five spice
- 3 Tbsp olive oil
- 2 Tbsp fennel seeds
- 400 g plums chopped
- 100 g pistachios
- pomegranate arils
- 2 Tbsp pomegranate molasses
For the rice
- 200 g white and wild rice mix
- 200 ml water
- 3 leaves bay
- 1 stick cinnamon
- 1 tsp cumin seeds
- 6 black peppercorns
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
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
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.