Last Friday night I made a light dinner, this would be perfect for a main course of a large meal, or as a lunch. I didn’t immediately think that the orange would work with curry spices but it really was a fantastic flavour combination. And super healthy.
Spice-rubbed Chicken with Orange and Pomegranate Salad
~ serves 4 ( I halved it).
Original recipe from BBC Good Food Magazine December 2009 edition.
Spice-Rubbed Chicken
- 4 Chicken Breasts
- 2.5 tsp of turmeric
- 2.5 tsp of Paprika
- 1/2 tsp of chilli flakes
- 1 tbsp of olive oil
- 3 tbsp of white wine vinegar
Score the chicken and mix the marinade ingredients together, rubbing the marinade into the chicken. Put the chicken in a roasting tin and leave for at least 20 minutes or overnight.
Preheat the oven to 200oC, cover the roasting tin with foil and bake for 30 minutes, then remove the foil and cook for a further 10 minutes.
Orange and Pomegranate Salad
- seeds from 1 pomegranate
- 2 oranges (I used the naval variety)
- juice of 1/2 a lemon
- 3 tbsp of white wine vinegar
Peel the orange removing as much of the pith as you can and cut into segments. Mix the ingredients and serve.
I also served my chicken and salad with turnip chips a healthier alternative to potato chips (fries).
When I first read this recipe I wasn’t convinced at all, but when I realised that I had the ingredients to hand and the pomegranate really needed to be used up, it all fell into place. I am so glad I tried it, and while it seems quite a summery dish for this late in the year, the shot of vitamin-C is always welcome in late autumn.