Recipe: Warm oven-roasted chicken salad with spinach, red onion and pomegranate
Now the children have gone back to school, it’s time to put delicious food on the timetable. Jenny Bristow shares some superb recipes.
What you'll need
4-6 chicken pieces and 1 tsp dark brown sugar
2 red onion, cut into wedges
2 dsp olive oil
1 dsp balsamic vinegar
2 dsp honey
2 cloves garlic
2 stalks celery
1 pomegranate (optional when in season)
1/2 pt vegetable stock
Freshly ground black pepper and fresh coriander to serve
Prepare all the vegetables — cut onion into thick wedges. Cut the celery into large chunks, de-seed the pomegranate.
Toss the chicken pieces in the oil, honey, brown sugar and balsamic and coat well.
Transfer to a warmed oven roasting dish to which the onions and garlic have been added and cook in the oven at 180C for 5 minutes with 1 dsp olive oil.
Add the chicken pieces and marinade and toss well to coat before returning to the hot roasting oven, covered, for 25-35 minutes depending upon the size of the chicken pieces.
Next add the celery, stock and return to the oven with seasoning and a handful of coriander leaves. Cook for a further 25-30 minutes then add the pomegranate seeds, adjust seasoning and finally a handful of fresh spinach leaves. Season and serve.