Prep time: 20 mins
Cooking time: 45 mins
* 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
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.
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.
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.
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.
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.
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.