This recipe for pomegranate chicken is paired up with a lovely quinoa salad which makes for a bright colourful dish that will taste as good as it looks. This Mexican recipe comes from Tomasina Miers who is real expert, Wahaca restaurant group founder and MasterChef winner(also Queen of tacos according to her Instagram Bio) so we are in very good hands.

Thomasina Miers Home Cook

About Thomasina Miers

Thomasina  is a well known chef, food columnist and author. She is a former MasterChef winner and also the founder of the Wahaca group of Mexican restaurants. This recipe comes from her recipe book “Home Cook” which is published by Faber & Faber. This guide for the home cook is about enjoying good food any day of the week.  The recipes made up of family classics or food inspired by her travels and her favourite food-writers and chefs.

You can find out more about Tomasina on her website

Ingredients For Pomegranate Chicken

Quantities here will serves four people

For The Chicken
6 chicken thighs (boned) from Morley Butchers
1 garlic clove
A pinch of black peppercorns
1/2 tsp cumin seeds
3 tbsp pomegranate molasses
1tbsp Olive oil plus extra for frying
Squeeze of lemon juice
Seeds from 1/2 pomegranate

For The Quinoa Salad
125g of red or white Quinoa rinsed
2 handfuls of gently toasted pistachios, roughly chopped
1/2 red onion finely chopped
1 celery heart finely sliced
1/2 bunch of parsley finely chopped (leaves and stalks)
2 large handfuls of mint leaves finely chopped
2 tbsp extra virgin olive oil
juice of 1 lemon

Cooking Method For Pomegranate Chicken

Place the garlic in a pestle and mortar with a pinch of salt and crush to a paste. Add the cumin seeds and pepper corns and crush them too, then stir in the molasses, oil and lemon juice. Transfer to a large bowl, then add the chicken thighs and rub the marinade int them thoroughly. Cover and place in the fridge to marinate for 1 hour.

Meanwhile prepare the salad. Place the quinoa in a pan with a few pinches of salt and cover with 800 ml of boiling water. Cover with a lid and simmer for 15-17 minutes. Remove from the heat, drain in  a sieve, then sit the sieve on top of the hot pan and cover it with a clean tea towel. Leave to steam dry for at least 10 minutes.

Combine the remaining salad ingredients in a bowl (except for the oil and lemon juice) and lightly season. When the Quinoa has steamed dry, fluff it up with a fork. While still hot pour over the oil and half the lemon juice, mix well and season lightly.  Combine with the other salad ingredients squeeze over the remaining lemon and mix well. Set aside.

Add a small splash of oil to a lidded frying pan and place over a medium heat-high heat. Season the thighs with a little salt and add them skin side down to the pan when hot. Fry for two minutes each side until golden and crisp. Turn them over once more, add the pomegranate seeds, any marinating liquid and a splash of water . Cover, reduce the heat to low and continue to cook for another 3 minutes until cooked through (the juices should run clear when you insert a skewer) Uncover and leave to reast for 3 minutes.

Cut the thighs into thirds and sit them on top of the salad, spooning over the cooking juices and cooked pomegranate seeds.

Photo credit Tara Fisher