Ingredients:
For the Pomegranate Glaze:
- 1 whole orange, zested and juiced
- 1/4 cup avocado oil (or walnut oil or olive oil)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons pomegranate molasses
- 2 cloves garlic, crushed
For the Chicken:
- 4 Chicken Maryland pieces (thigh and drumstick)
- Extra marinade from above
For the Carrot and Fennel Salad:
- 2 carrots, julienned
- 2-3 large radishes, thinly sliced
- 1 large fennel bulb, thinly sliced
- 1/3 cup golden sultanas
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground fennel
- 1/4 cup whole pistachios
- Fresh mint leaves, for garnish
- Fresh coriander leaves, for garnish
For the Dressing:
- 1 tablespoon seeded mustard
- 2 tablespoons honey
- 2 tablespoons white wine vinegar
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
Instructions:
1. Prepare the Pomegranate Glaze:
- In a mixing bowl, combine the orange zest, orange juice, avocado oil, dried thyme, salt, black pepper, pomegranate molasses, and crushed garlic.
- Stir the ingredients together to create the glaze.
2. Marinate the Chicken:
- Score the Chicken Maryland pieces with a few cuts on the thigh and drumstick to allow the marinade to penetrate.
- Place the chicken in a shallow dish and pour the pomegranate glaze over the chicken.
- Make sure to coat the chicken pieces evenly with the marinade.
- Cover the dish and allow the chicken to marinate for at least 30 minutes (or longer for better flavor).
3. Cook the Chicken on the Barbecue:
- Preheat your barbecue to a high heat.
- Place the marinated chicken pieces skin side down on the grill.
- Cook for about 20 minutes, turning occasionally and basting with the remaining marinade to achieve a caramelized, sticky glaze.
- Ensure the chicken is fully cooked through, and the skin is crispy.
- Remove the chicken from the grill and let it rest for a few minutes.
4. Prepare the Carrot and Fennel Salad:
- In a large mixing bowl, combine the julienned carrots, sliced radishes, thinly sliced fennel, and golden sultanas.
- Sprinkle ground cumin and fennel over the salad.
5. Make the Dressing:
- In a small bowl, whisk together the seeded mustard, honey, white wine vinegar, lemon juice, and extra virgin olive oil until well combined.
6. Assemble the Salad:
- Pour the dressing over the carrot and fennel mixture and toss to coat the salad evenly.
7. Garnish and Serve:
- Sprinkle whole pistachios over the salad.
- Tear fresh mint and coriander leaves with your hands and scatter them on top.
- Serve the Pomegranate Glazed Chicken alongside the Carrot and Fennel Salad, Moroccan style.
Enjoy this simple and flavorful meal, perfect for any occasion, including weekend barbecues!
