Chicken, Purple Sprouting Broccoli & Pomegranate Molasses Traybake
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Recipe type: Main course
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
This traybake combines chicken marinated in pomegranate molasses with an early spring mix of vegetables; purple sprouting broccoli, Jerusalem artichoke, blood orange and a cheeky sprinkle of pomegranate arils.
Ingredients
  • 4 chicken thighs / drumsticks
  • 1 tablespoon pomegranate molasses
  • juice of half a lemon
  • ½ tablespoon minced thyme leaves
  • sea salt and pepper
  • 2 Jerusalem artichokes, scrubbed clean and sliced in half lengthways
  • 150g purple sprouting broccoli, trimmed, leaves separated
  • 1 blood orange, sliced into .5 cm rounds
  • handful of pomegranate seeds.
Instructions
  1. Place the chicken in a medium sized dish suitable for baking in the oven, and pour over the pomegranate molasses, lemon juice, thyme, pinch of sea salt and twist pepper, make sure all sides of the chicken are well coated, and transfer to the fridge to rest for at least 30 minutes.
  2. Pre-heat the oven to 180°C.
  3. After 30 minutes marinating time, place the baking dish with the chicken (skin side up) into the oven. Allow them to cook on their own for 15 minutes, then add in the artichokes, and put the dish back in the oven for another 10 minutes. When that 10 minutes is up turn over the chicken, and using a spoon scoop up any juices from the bottom of the dish and spoon back over the chicken and veg. Now add the purple sprouting broccoli tucked in around the chicken, cook for 5 mins. Finally turn over the chicken so it is skin side up again, and add the blood oranges slices for a final 5 minutes. So that should be 35 minutes in total for the chicken! To check if it is cooked after that time, insert a knife or skewer into the thickest part of the chicken and make sure the juices run clear.
  4. Pull the dish out of the oven and sprinkle with some pomegranate seeds.
  5. Serve alone, with a green salad, or if extra hungry a plain side dish like cooked rice or quinoa, mashed potato or celeriac puree to soak up the juices.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/chicken-purple-sprouting-broccoli-traybake/