Title: Spiced Chicken with Pomegranate
Categories: Sainsbury's, Sainsbury15
Yield: 4 servings

4 Chicken breast fillets with
-the skin left
; on
3 tb Sesame oil
Grated rind and juice of 2
-lemons
1 ts Ground cinnamon
2 tb Tamarind paste; (or honey)
2 lg Carrots; shredded
2 Red onions; shredded
1 1/2 tb Freshly grated root ginger
Salt and freshly ground
-black pepper
2 Pomegranates; peeled and
-seeds
; removed
4 tb Freshly chopped coriander

Place the chicken in a bowl with 1 tablespoon sesame oil, rind and juice of
1 lemon, the cinnamon and tamarind paste or honey.

Stir well to coat the chicken and leave to marinate for at least 20
minutes.

Meanwhile, heat 1 tablespoon sesame oil in a saucepan, add the carrots,
onions and ginger and cook for 2-3 minutes, stirring occasionally. Stir in
the remaining lemon juice and rind and seasoning to taste and cook for 2-3
minutes. Remove from the heat.

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Heat the remaining oil in a large frying pan, add the chicken skin side
down and cook over a high heat for 2-3 minutes until browned. Turn over and
cook the otherside for 2-3 minutes.

Transfer the chicken to a roasting tray skin side up. Add a little water to
the frying pan and stir to remove any sediment. Pour over the chicken with
the pomegranate seeds and place in the preheated oven for 15-20 minutes,
until cooked through.

Stir the coriander into the vegetable mixture and heat through.

To serve, place a portion of the vegetables in the centre of a warm serving
plate. Place a chicken breast on top and spoon over the cookingjuices and
pomegranate seeds.

Converted by MC_Buster.

NOTES : Chicken breasts marinated in tamarind and cinnamon served with
vegetables, ginger and pomegranate.

Converted by MM_Buster v2.0l.