Red Chilli, Lemon Grass, Ginger and Pomegranate Roast Chicken Recipe
Main Course Recipes | 9th May 2018
What You’ll Need (Serves 4):
- 1 1.9 kg Chicken
- 1 Lemon Grass Stick
- 20g Fresh Ginger
- 4 Cloves of Garlic
- 2 Sprigs of Thyme
- 1 Lime
- 200ml Lemon Grass & Ginger Red Rebel Chilli Sauce
- 1 Ripe Pomegranate
- 3 Large Sweet Potatoes
- 5g Cajun Seasoning
- 50ml Extra Virgin Olive Oil
- 100ml Natural Yoghurt
- 20g Freshly Chopped Chives
Cut the pomegranate in half.
Collect seeds of one half and squeeze juice out of second half.
In a bowl mix the red chilli, lemon grass and ginger sauce with the pomegranate juice.
Season the chicken cavity with salt and pepper. Stuff with the lime cut in half, the ginger, the lemon grass, the garlic roughly crushed and a squirt of the pomegranate glaze.
Place the chicken on a roasting tray, breast side down.
Roast at 180◦C for 40 minutes, then turn once and cook for another 40 minutes.
Brush the pomegranate glaze over the chicken the last 20 minutes of cooking, basting it a few times until golden dark brown.
Sweet Potato Wedges
Wash the skin of the sweet potatoes.
Cut into large wedges.
Toss in large bowl with the cajun seasoning, the crushed garlic, the sprig of thyme and a little extra virgin olive oil.
Place in a roasting tray, and cook in oven at 180◦C for 15 to 20 minutes until golden brown and cooked through.
Mix the chives with the natural yogurt with a pinch of salt and pepper.