Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Chicken breast fillets with the skin left |
| \N \N | ; on |
| 3 tablespoons | Sesame oil |
| \N \N | Grated rind and juice of 2 lemons |
| 1 teaspoon | Ground cinnamon |
| 2 tablespoons | Tamarind paste; (or honey) |
| 2 larges | Carrots; shredded |
| 2 \N | Red onions; shredded |
| 1½ tablespoon | Freshly grated root ginger |
| \N \N | Salt and freshly ground black pepper |
| 2 \N | Pomegranates; peeled and seeds |
| \N \N | ; removed |
| 4 tablespoons | Freshly chopped coriander |
Place the chicken in a bowl with 1 tablespoon sesame oil, rind and juice of 1 lemon, the cinnamon and tamarind paste or honey.
Stir well to coat the chicken and leave to marinate for at least 20 minutes.
Meanwhile, heat 1 tablespoon sesame oil in a saucepan, add the carrots, onions and ginger and cook for 2-3 minutes, stirring occasionally. Stir in the remaining lemon juice and rind and seasoning to taste and cook for 2-3 minutes. Remove from the heat.
Preheat the oven to 190 C, 375 F, Gas Mark 5.
Heat the remaining oil in a large frying pan, add the chicken skin side down and cook over a high heat for 2-3 minutes until browned. Turn over and cook the otherside for 2-3 minutes.
Transfer the chicken to a roasting tray skin side up. Add a little water to the frying pan and stir to remove any sediment. Pour over the chicken with the pomegranate seeds and place in the preheated oven for 15-20 minutes, until cooked through.
Stir the coriander into the vegetable mixture and heat through.
To serve, place a portion of the vegetables in the centre of a warm serving plate. Place a chicken breast on top and spoon over the cookingjuices and pomegranate seeds.
Converted by MC_Buster.
NOTES : Chicken breasts marinated in tamarind and cinnamon served with vegetables, ginger and pomegranate.
Converted by MM_Buster v2.0l.