Chicken

Chicken with fennel and pomegranate salad

Name: Chicken with fennel and pomegranate salad
Yield: 4
Ingredients: 1.6kg whole chicken, butterflied (ask your butcher to do this); 80.00 ml extra virgin olive oil; 30.00 ml ground coriander; Juice of 1 1/2 lemons, plus lemon wedges to serve; 140g yoghurt; 40.00 ml tahini; 1 small garlic clove, crushed; 2 small fennel bulbs, thinly shaved; 250.00 ml mint leaves; 1 red onion, thinly sliced into rounds; Seeds from 1 pomegranate; 62.50 ml pistachios, toasted, roughly chopped; Juice of 1/2 lemon

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https://healthimprovements.info/recipes/chicken-fennel-pomegranate-salad/rvzlsnbi — Chicken with fennel and pomegranate salad

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by Emma McCaskill

May 01, 2019

A fresh, crisp dinner perfect for an Autumn weekend.

1.6kg whole chicken, butterflied (ask your butcher to do this)
2 tbs extra virgin olive oil
1 1/2 tbs ground coriander
Juice of 1 1/2 lemons, plus lemon wedges to serve
1/2 cup (140g) Greek yoghurt
2 tbs tahini
1 small garlic clove, crushed

Fennel and pomegranate salad

2 small fennel bulbs, thinly shaved
1 cup mint leaves
1 red onion, thinly sliced into rounds
Seeds from 1 pomegranate
1/4 cup pistachios, toasted, roughly chopped
Juice of 1/2 lemon
2 tbs extra virgin olive oil

Method

1.

Preheat oven to 220°C. Place chicken, breast-side down, on a baking tray lined with baking paper. Drizzle with oil and scatter over most of the ground coriander, reserving 1/2 tsp for dressing. Season. Roast chicken for 10 minutes, then turn breast-side up. Squeeze juice of 1 lemon over the top and roast for a further 25-30 minutes or until cooked through. Set aside to rest, loosely covered with foil.
2.

Meanwhile, to make yoghurt tahini dressing, combine yoghurt, tahini, garlic and reserved lemon juice and 1/2 tsp ground coriander in a small bowl. Season.
3.

For fennel and pomegranate salad, combine all ingredients in a bowl, season and toss to combine. Transfer chicken to a platter. Serve with dressing and salad.