Chicken Entertaining

Pomegranate roast chicken with watermelon salad

Name: Pomegranate roast chicken with watermelon salad recipe
Yield: 4
Ingredients: 1 1/2 tbs pomegranate molasses; 2 tsp ground sumac, plus extra to serve; 2.00 garlic clove, finely chopped; 1.8kg chicken, butterflied; Extra virgin olive oil, to drizzle; 2 1/2 tsp extra virgin olive oil, plus extra to drizzle; 300g haloumi, thickly sliced; Juice of 1 lemon; 750g seedless watermelon, rind removed then discarded, cut into chunks; 1/2 cup each mint leaves then coriander sprigs; 1/2 small red onion, thinly sliced; 4 baby red radishes, shaved (we used a mandoline)

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https://healthimprovements.info/recipes/pomegranate-roast-chicken-watermelon-salad-recipe/l5yutifn

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by Matt Moran

Chef and delicious. Produce Awards judge

Jan 18, 2020

"Pomegranate molasses and sumac create a beautifully sticky glaze – you could also cook it on the barbecue, but turn the chook frequently so the glaze doesn’t burn." – Matt Moran

1 1/2 tbs pomegranate molasses
2 tsp ground sumac, plus extra to serve
1 garlic clove, finely chopped
1.8kg chicken, butterflied
Extra virgin olive oil, to drizzle

Watermelon, radish and haloumi salad

2 1/2 tsp extra virgin olive oil, plus extra to drizzle
300g haloumi, thickly sliced
Juice of 1 lemon
1 garlic clove, finely chopped
750g seedless watermelon, rind removed then discarded, cut into chunks
1/2 cup each mint leaves then coriander sprigs
1/2 small red onion, thinly sliced
4 baby red radishes, shaved (we used a mandoline)

Method

1.

Preheat the oven to 200°C. Line an oven tray with baking paper.
2.

Place pomegranate molasses, sumac and garlic in a small bowl, mix to combine, then brush thickly all over chicken. Place chicken, skin-side up, on the prepared tray and set aside to marinate for 1 hour. Drizzle chicken with oil, season and roast, basting occasionally with pan juices, for 1 hour or until browned, cooked through and the juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer.
3.

Meanwhile, for the salad, heat the oil in a large frypan over medium-high heat. In batches, fry haloumi, turning occasionally, for 2-3 minutes until browned. Transfer to a plate. Remove pan from heat, add lemon juice and garlic and stir to combine.
4.

Combine watermelon, haloumi, herbs, onion and radish on a large platter. Pour over pan juices, season and toss to combine. Transfer roast chicken to the platter and scatter with extra sumac to serve.