INGREDIENTS

  • 900g Sadia Chicken Mixed Parts (Thighs and Drumsticks)
  • 2 tablespoons Olive oil
  • 1 tablespoon Pomegranate molasses
  • 1 Sea salt and freshly ground black pepper
  • 200g Moghrabieh
  • 1 Pomegranate
  • ½ Pineapple, peeled and cut into chunks
  • 1 cup Assorted sliced orange, yellow and green capsicum
  • 1 small Red onion, sliced
  • 2 cups Cherry tomatoes
  • ¼ cup Coarsely chopped parsley leaves
  • ¼ cup Finely sliced basil
  • ½ cup Toasted pine nuts
  • 2 tablespoons Olive oil
  • 1 tablespoon Lemon juice
  • 1 teaspoon Pomegranate molasses Reserved pomegranate juice
  • 1 tablespoon Coarsely chopped parsley, extra

Procedure

01

Mix together the olive oil and pomegranate molasses in a large bowl. Add the Sadia Thighs and Drumsticks in the bowl and toss well to coat. Season with salt and pepper.

02

Preheat oven to 220°C. Line a large non-stick baking tray with baking paper and lightly grease the paper. Place on the baking tray and roast for 15-20 minutes, or until cooked through. Set aside to rest.

03

Meanwhile, prepare the salad. Cook the moghrabieh in boiling salted water until tender, drain and cool. Cut the pomegranate in half and deseed over a sieve, reserving the juice. Remove and discard any pith.(ingredients 5-13)

04

Combine all the salad ingredients on a large serving platter and arrange the cooked chicken on top. Whisk together the dressing ingredients in a small bowl and serve with the salad.(ingredients 14-17)

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