Warm Oven Roasted Chicken Salad with Spinach, Red Onion & Pomegranate
Warm Oven Roasted Chicken Salad with Spinach, Red Onion, Pomegranate
This is a great one-pot meal, salad starter, main course, supper dish. Totally versatile for any occasion with its flavour, colour and freshness. Serve hot or cold and use Turkey pieces for a Festive twist.
4-6 chicken pieces and 1 tsp dark brown sugar
2 red onion – cut into wedges
2 dsp olive oil
1 dsp balsamic vinegar
2 dsp honey
2 cloves garlic
2 stalks celery
1 pomegranate – optional when in season
¼ pt/125ml stock – vegetable
Freshly ground black pepper and fresh coriander to serve
2 Dsp. Tomato paste
Oven temperature 180°C
Prepare all the vegetables – cut onion into thick wedges. Cut the celery into large chunks, de-seed the pomegranate.
Toss the chicken pieces in the oil, honey, brown sugar and balsamic and coat well.
Transfer to a warmed oven roasting dish to which the onions and garlic have been added and cooking in the oven for 5 minutes with 1 dsp olive oil.
Add the chicken pieces and marinade and toss well to coat before returning to the oven, covered, for 25-35 minutes depending upon the size of the chicken pieces.
Next add the celery, tomato paste, stock and return to the oven with seasoning and a handful of coriander leaves. Cook for 25-30 minutes thenadd the pomegranate seeds, adjust seasoning and finally a handful of fresh spinach leaves. Season and serve.