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Ingredients
- 3 cloves garlic, finely chopped
- 1 tsp cumin seeds, toasted
- 1 tsp sweet paprika
- 1/2 tsp dried chilli flakes, or to taste
- 1/4 cup mint
- 1/4 cup chopped coriander
- 2 tbsp lemon juice
- 1/2 cup pomegranate juice (about 1 large ripe pomegranate)
- 1/4 cup olive oil
- Sea salt and cracked black pepper
- 4 chicken marylands
- Seeds of one pomegranate
- Lemon wedges and couscous to serve
Method
Combine garlic, cumin, paprika, chilli flakes and herbs in a food processor and process until smooth. Add lemon and pomegranate juice, olive oil, sea salt and cracked black pepper to taste, and process until smooth.
Pour marinade over chicken and turn to coat. Cover and refrigerate for at least 2-3 hours
or overnight.
Preheat oven to 200C.
Roast chicken, skin side down, covered, for 30 minutes then turn chicken and roast uncovered for a further 20 minutes or until cooked.
Rest in a warm place for 5 minutes.
To serve
Serve with lemon wedges and couscous.
