Ingredients
- 1-1½ cups breadcrumb mix*
- 4 skinless chicken breasts, halved lengthwise
- Vegetable oil, for shallow frying
- bunch coriander, leaves picked
- bunch mint, leaves picked
- 6 fresh dates, seeded and cut into quarters
- tsp dried chilli flakes
- 1 large pomegranate, juiced and seeds reserved
- Juice of lemon
- 2 tbsp olive oil
Method
Spread breadcrumb mix on plate, brush chicken pieces lightly with water and coat both sides with the crumbs. Heat vegetable oil in a large frying pan, add chicken and cook for about two minutes on each side or until golden, then drain on paper towel (this may need to be done in batches).
For salad, combine coriander, mint, dates and chilli flakes in a medium bowl. In a small bowl, whisk pomegranate juice, lemon juice, olive oil and season to taste. Pour about a third of the dressing over salad and toss to combine. Top chicken with salad, drizzle with remaining dressing and sprinkle with pomegranate seeds.
* Breadcrumb mix such as White Wings Crumb-In-One or Tandaco's Coating Mix.
WAYS WITH POMEGRANATES
Stir boiling chicken stock through couscous and set aside for five minutes before fluffing up with a fork. Add chopped parsley, green onions and preserved lemon and scatter over pomegranate seeds. Serve with roast quail or chicken.
Pomegranate granita is the perfect palate-cleanser after a rich, spicy meal. Make a sugar syrup by simmering one cup water with cup sugar until the sugar is dissolved, then cool and combine with two cups pomegranate juice. Pour the mixture into a freezer-proof container and freeze until crystals begin to form. Stir with a fork to break up the crystals then freeze until firm.
Toast hazelnuts and add to a bowl with rocket leaves, green olives and the seeds from a pomegranate. Make a dressing with balsamic vinegar and extra virgin olive oil and toss to combine. Serve with roast leg of lamb and potatoes.
