Serves:

4

Description:

Ingredients:

• 8 boneless chicken fillets with skin on
• 8 sprigs thyme
• 2 cloves garlic, bruised
• Grated rind of 1 orange
• 2 tbsp olive oil
• Sea salt
• Freshly ground black pepper

Glaze

• Juice of ½ orange or ½ cup white wine
• 1 tsp sugar
• 2 tbsp pomegranate molasses
• 1 tsp cornflour dissolved in 1 tbsp water

Garnish

• 1 orange, peeled and cut into segments
• 2 tbsp pomegranate arils
• Sprigs of fresh thyme

Method:

1. Dry the chicken pieces well. In a bowl, combine all the other ingredients. Coat the chicken pieces in this mixture and leave to marinate for at least two hours.
2. Place under a preheated grill or on a barbeque, skin side towards the heat source and grill until golden brown. Turn and grill the other side until golden and the flesh is well cooked.
3. While the chicken is cooking, strain the marinade into a small frying pan, add the orange juice or wine and reduce by half. Stir in the sugar and pomegranate molasses and a little of the cornflour mixture, simmering until the sauce thickens. Correct seasoning.
4. Arrange the cooked chicken fillets on a serving platter, pour the glaze over and around them and garnish with a few orange segments, thyme sprigs and pomegranate arils.

Recipe by: PomLife

Website: www.pomlife.com.au