Ingredients
- 4 chicken marylands
- Juice of 1 lemon
- 6 tbsp extra virgin olive oil
- Salt flakes and cracked black pepper
- 1 tsp sweet paprika
- 1 cup small watercress sprigs
- 1/2 bunch coriander, coarsely chopped
- 1/2 bunch mint leaves, coarsely chopped
- 6 fresh dates, seeded and cut into quarters
- 1 large pomegranate, juiced and half the seeds reserved
- 1/2 tsp dried chilli flakes
Method
Preheat oven to 200C. Place chicken marylands in a shallow dish, drizzle with juice of half a lemon and two tablespoons of olive oil, season and turn to coat. Rest, covered, for 30 minutes in the fridge. Turn chicken skin-side up and sprinkle with paprika. Roast chicken for 30 minutes then baste with pan juices and roast for a further 20 minutes or until cooked. Rest in a warm place for five minutes.
Meanwhile, combine watercress, coriander, mint and dates in a medium bowl. In a small bowl, whisk pomegranate juice, chilli flakes, remaining lemon juice, remaining olive oil, salt and pepper. Pour about a third of the dressing over salad and toss to combine.
To serve, place chicken on plates, drizzle with remaining dressing, top with salad and sprinkle with pomegranate seeds.
