Roast Chicken with Pomegranate Molasses Sauce

February 10, 2014
1 Ratings
  • Serves 6
Author Notes

What's better than a roast bird? A roast bird with pomegranate sauce! It's sweet, tart, savory and so good over a succulent piece of chicken. This is an easy to prepare dish that will impress the mother-in-law and her entourage! —Cybele @BlahBlah

What You'll Need
  • Chicken and stuffing
  • 1 pound 3½ lb well brought up chicken
  • 1 pound well brought up pork sausages
  • 1 splash of your favourite cooking oil
  • 2 onions, finely diced
  • 2 cloves garlic, squashed
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fennels seeds, toasted in a pan
  • 1 cup chicken stock
  • 4 cups stale bread, diced into cubes
  • 1/2 cup dried cranberries
  • Sauce
  • 2 cups pomegranate juice
  • 1 cup good quality beef stock
  • 1/4 cup pomegranate molasses
  • 1 tablespoon sugar
  • 1 bay leaf
  • 2 sprigs thyme
  1. Pre heat oven to 180° C/ 350° F
  2. Get the show on the road with a large saucepan on a medium heat and a splash of oil. Squeeze the meat out of the sausages into the pan, break up with a spoon and fry until golden brown. Take the pork out of the pan and set aside.
  3. Using the same pan (you may or may not need to add a little extra splash of oil) fry the onion, garlic, thyme and ground fennel seeds until brown. Add chicken stock and cranberries and cook for a few minutes. Stir in the diced bread, season with salt and pepper.
  4. Stuff the chicken with the mix and put the remainder aside. Give the chicken a little massage with oil and season with salt and pepper. Pop chicken in a roasting tray and toss any remaining stems or sprigs of thyme over the chicken and pop in the oven and cook for an hour and ten minutes.
  5. Meanwhile make the sauce by heating the pomegranate juice and beef stock in a saucepan on a medium heat and simmer until they’ve reduced by half. Add the molasses, sugar and herbs and simmer for 20 minutes. Season with salt and pepper.
  6. To test if the chicken is cooked skewer the thickest part of the thigh and press the juices onto a spoon, if they’re clear it means the chicken is ready. Take the bird out of the oven, cover with foil and leave to rest for fifteen minutes. Pop the tray of extra stuffing in the oven to warm up.
  7. I like to serve the whole thing on the table, so everyone has to get involved. Oh, and a little wine doesn’t go astray. Enjoy!

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