PALM OIL, POMEGRANATE AND ROSEMARY CHICKEN
2 split chicken breast
3 shallots - diced finely
5 cloves of garlic - bruised with the skin on
1 tbsp smoked Paprika
1 tbsp sweet pomegranate syrup
1 tbsp red palm oil
salt and pepper to taste
1. In a bowl, mix palm oil, shallot, pomegranate syrup, paprika, garlic, salt and pepper.
2. Rub the chicken breasts with the marinade; push some under the skin with garlic cloves. Cover with cling film an leave to marinate overnight for the best flavour infusion.
3. Heat the frying pan and fry the skin side down first. cook on both sides for 8 - 12 minutes (or until thoroughly cooked) basting with the rest of the marinade and red palm oil.
4. Rest for a few minutes before slicing and serve with salad or mash.
Do you know
Human blood travels 60,000 miles per day on its journey through the arteries, arterioles and capillaries and back through the venules and veins.