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Ingredients
- 2 tbsp vegetable oil
- Sea salt and cracked black pepper
- 4 half chicken breasts on the bone
- 12 baby carrots, trimmed and scrubbed
- 5 green onions, sliced
- 1 cup chicken stock
- Juice from 1 large ripe pomegranate
- 1 tbsp balsamic vinegar
- 2 tsp cornflour
- 2 tsp brown sugar
- 1 tbsp chopped flat-leaf parsley
- 1/2 cup pomegranate seeds
Method
Preheat oven to 200C. Heat oil in a large ovenproof dish over medium heat, season chicken and brown on both sides. Remove chicken from dish and add carrots, cook for
3 minutes, stirring occasionally. Return chicken to the pan and add green onions and stock. Bake covered, for 30-40 mins or until chicken is tender. Remove chicken and keep warm. Pour off all but half a cup of stock and stir in pomegranate juice, vinegar, cornflour and sugar. Bring to the boil, stir and simmer for 2 mins, then add parsley.
To serve
Serve chicken with sauce and garnish with pomegranate seeds.
Accompany with creamy pasta.
