Prep time: 20 mins

Cooking time:  45 mins

Serving: 4


* Modify for low fodmap:

  • Remove garlic 
  • Swap pistachio kernals for walnuts or peanuts 
  • Only use 1 tbsp of cranberries instead of 2 
  • Remove balsamic onions 
  • Use regular molasses instead of pomegranate molasses 
  • Reduce the amount of pomegranate used

You will need:

  • 4 garlic cloves (crushed)
  • 2 tsp of sea salt 
  • 2 tbsp of Cobram Estate Extra Virgin Olive Oil (plus extra to drizzle)
  • 1 Lemon (juice + zest)
  • 1 Steggles Chicken Butterflied 
  • 125ml of rosewater


  • 3 tbsp of Sunbeam Toasted Almonds 
  • 2 tbsp of Sunbeam Pistachio Kernals 
  • 2 tbsp of Cranberries 
  • 1 Jar of Always Fresh Balsamic Onions, drained  and quartered 
  • 2 cups of cooked quinoa 

Step 1

Place the 3 gloves of garlic and salt into a mortar and pestle and crush to a paste. Add the pepper, 2 tsp cinnamon, 2 tbsp olive oil, juice and zest of 1 lemon and 100ml rose water and mix well.


Step 2

Slash the chicken skin and flesh of the legs and breasts with a sharp knife. Pour the marinade over the chicken and massage into the flesh. Cover with plastic film and refrigerate for at least 2 hours if you have the time.


Step 3

Preheat a char grill or barbecue plate on medium to high heat. When hot, place the chicken, skin side down and cook for 40-45 minutes, turning after 15 minutes, then turning every 15 minutes or until cooked through. Place on a plate, cover and rest.


Step 4

Alternatively, sear the chicken skin side down on the grill plate for a couple of minutes the cook in a preheated oven on 200C for 20-25 minutes.


Step 5

Whilst the chicken is cooking, make the dressing and salad. For the salad, place toasted almonds, pistachio kernals, cranberries, balsamic onions, Coles quinoa and mint leaves into a bowl and stir to combine. For the dressing place 1 garlic glove, 3 small red chillis, juice of 1 lemon, 25ml of rosewater, 2 tbsp of pomegranate molasses, 1 tsp cinnamon, 120ml of oil into a small bowl and whisk to combine.


Step 6

To serve, plate the quinoa salad on a large serving plate and top with the chicken. Drizzle over dressing and finish with pomegranate seeds and dried rose petals if desired.