Rose Petal Chicken With Pomegranate Recipe

This lovely dinner party recipe is spicy, but not too spicy that any of your guests will find it too much. Using chicken thighs, a relatively inexpensive meat, this chicken recipe is really tasty but doesn’t take too much time or effort to throw together – making it a perfect indulgent meal you can serve up without any stress.

Pomegranate seeds are added into the side salad to add a really nice sweetness and crunch to the recipe, while rose petals are used to flavour the meat after being blended into a powder and used with cumin, coriander and chilli flakes. For a dish that’s full of flavour that you’ll want to try again and again, give this flavoursome recipe a try.

HOW TO MAKE ROSE PETAL CHICKEN WITH POMEGRANATE

Ingredients

• 1kg free-range chicken thighs, skin on, bone in
• 4tbsp olive oil, plus a little extra
• 3tbsp dried rose petals (see below), blended to a powder
• 1tbsp ground cumin
• 2tbsp ground coriander
• 1tbsp fennel seeds, crushed
• 1tsp chilli flakes

For the salad:

• 250g bulgar wheat, cooked
• 4 preserved lemons, finely chopped
• 110g pomegranate seeds
• 4tbsp chopped fresh coriander
• juice of a lemon
• 3tbsp olive oil

Method

1. Put the chicken thighs in a large bowl. Add the remaining ingredients, mix well, cover and leave to marinate overnight.
2. Heat the oven to 180C fan, gas 6. Put the chicken pieces and marinade in a shallow roasting tin, and drizzle over a little oil and some sea salt. Bake for 1 hour.

3. Mix together all the salad ingredients with plenty of seasoning and serve with the chicken.