Serves 4
Chef Mariza de Jager
Chicken Marinade
Ingredients:
-
2 chicken leg quarters
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½ cup soy sauce
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1 tsp black sesame seeds
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1 tsp white sesame seeds
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¼ cup honey
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¼ cup pomegranate molasses/juice
Method:
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Mix marinade ingredients together and pour over chicken legs; allow to marinade for ½ hour.
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Sear chicken legs on both sides in hot dry pan, remove to oven proof dish, add remaining marinade and cook 10-15 minutes in pre-heated oven at 1800C; reserve pan juices for dressing.
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Allow meat to rest before slicing off the bone.
Dressing
Ingredients:
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2 Tbsp apple cider vinegar
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2 Tbsp pomegranate molasses
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pan juices from chicken roasting
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¼ cup olive oil
Method:
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Blend together apple cider vinegar and pomegranate molasses.
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Slowly add pan juices and olive oil while motor is running until thick consistency.
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Season to taste.
Salad
Ingredients:
-
100g mixed salad leaves, washed and dried (baby spinach, wild rocket and watercress)
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2 pears, cored and thinly sliced
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½ cup pomegranate kernels
Method:
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In a bowl toss salad leaves, half of the sliced chicken, pears and pomegranate with half of the dressing.
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Pile high on a serving platter.
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Mix the remaining of the chicken with dressing and place on top of salad.
Finish off with the remaining dressing, and serve with a glass of DUKE Chenin Blanc.