Thursday, 4 July 2013

Ovengrilled Chicken with Potatoes and Carrots - Recipe

Today's dinner was very tasty. I made a simple meal out of some veggies and few chicken pieces. Since I am trying to make healthy meals, I did not cook rice, couscous or bulgur as well, which I usually do with chicken. Served it with a lovely salad instead. I seasoned the salad with few drops of pomegranate molasses, sumac as well as a lovely balsamic vinegar. The pomegranate molasses is a new favorite of mine, which I love to use when I grill chicken. I just rub the chicken in this lovely syrup and it gives it such a lovely taste and crust. It is often used in salads as well, for instance in the famous Fattoush salad. The tangy flavor really adds a new dimension and incredible flavors just by using a few drops of the molasses. I definitely recommend it as a marinade for whatever you like to put on the grill.

Serves: 3

3 chicken thighs and 1 chicken breast, cut in smaller pieces
4-5 potatoes, cut in wedges
2 big carrots, sliced
1/2 parsnip, sliced
few drops of pomegranate molasses
bbq spice mix

1- Wash the chicken pieces and put them in a bowl. Add a few drops of the pomegranate molasses and the bbq spice mix and rub it all over the chicken pieces.

2- Peel and cut the parsnip, potato and carrots. Sprinkle over some of the bbq spice mix and mix them so that everything is evenly coated.

3- Place the veggies in an oven tray and place a grill rack on top. Put the chicken pieces on the grill right on top of the veggies. This way the veggies will get evenly coated in the delicious chicken juice while cooking in the oven. The oven should be on 200 C for about 1- 1.5 hours. Take it out once the chicken is cooked through and veggies are soft inside but crispy outside.


No comments: