I might be slightly obsessed with this meal right now.
I mean, does having it for three meals straight count as obsessed? I think yes!
It’s got all my favourite seasonal ingredients (helloooo sweet potatoes, kale and pomegranates!), it’s seriously tasty and it only takes 20 minutes to make.
The sticky pomegranate-glazed chicken adds an amazing tangy-sweet bite thanks to pomegranate molasses, the only ingredient in this recipe you might not have seen before. It’s basically pomegranate juice reduced down until it’s thick and syrupy, and you can get it at most big supermarkets and speciality markets! I add it to salad dressings as well as using it in marinades. You can even make it yourself by reducing down pomegranate juice in a small saucepan over medium heat for about 30-45 minutes, until thickened, then letting it cool and keeping it in a glass jar in the fridge for up to 2 weeks.
- 1 sweet potato, peeled and cubed
- a splash of olive oil
- 1 skinless, boneless chicken breast
- 1 tbsp pomegranate molasses
- 1 cup curly kale
- a handful of pomegranate seeds, to serve
- 1. Place the cubed sweet potato in a bowl, add a splash of olive oil, then season well with salt and pepper. Toss to combine, then lay on a baking sheet and roast for 20 minutes at 200C/400F until soft.
- 2. Meanwhile, cut the chicken breast into strips. In a medium bowl, combine the pomegranate molasses with another splash of olive oil and a good sprinkling of salt and pepper, then add the chicken strips and leave to marinate for 15 minutes in the fridge.
- 3. Steam the kale for 10-15 minutes, until tender.
- 4. Heat a frying pan over medium heat, then add the marinated chicken and saute until golden and fully cooked. The pomegranate molasses can burn quite easily, so if it's starting to go too dark then reduce the heat.
- 5. Serve the roasted sweet potato pieces and the pomegranate chicken on a bed of the steamed kale and enjoy!