Events and Celebrations

  • 4 chicken breast fillets with skin, about 250 g (8 oz) each
  • 2 tablespoons pomegranate molasses (or 2 tablespoons honey mixed with 1 teaspoon lemon juice)
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons zumac or dried thyme
  • salt and black pepper
  • 1 small aubergine
  • 2 tablespoons extra virgin olive oil
  • 2 flatbreads
  • 250 g (8 oz) cherry tomatoes, quartered
  • 1 Lebanese cucumber, diced
  • 75 g (3 oz) pitted black olives, chopped
  • ½ bunch each mint, coriander and parsley leaves
  • 1 pomegranate, peeled
  • juice of ½ lemon
  • 1 teaspoon caster sugar

Score the skin side of each chicken breast several times and place in a bowl. Add the pomegranate molasses, oil, zumac and a generous sprinkling of salt and pepper. Rub into the chicken and leave to marinate in a cool place for 1 hour.

Remove the chicken from the marinade, reserving the juices, and cook on a medium-hot barbecue for 6—8 minutes on each side until charred and cooked through. Set aside to rest for 5 minutes.

Heat the reserved marinade juices in a small pan until boiling and reduced slightly. Brush over the cooked chicken to glaze.

Meanwhile, make the salad. Cut the aubergine crossways into 5 mm (¼ inch) thick slices. Brush with a little of the oil and cook on a hot barbecue for 1–2 minutes each side. Toast the flatbreads on the barbecue for 30 seconds or so on each side until crisp, then crumble into a large bowl. Add the tomatoes, cucumber, olives, herbs and pomegranate seeds. Whisk the remaining oil, lemon juice, sugar and a little salt and pepper and add to the salad. Toss well and serve with the chicken.

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