5 garlic cloves, chopped
1 red chilli, deseeded and chopped
2 tbsp plain flour
2 tsp ground turmeric
8 chicken thighs, skin on, bone in
2-3 tbsp olive oil
few sprigs thyme
2 red onions, roughly chopped
150ml/¼pt dry sherry
2-3 tbsp pomegranate syrup
1 medium-sized sweet potato, peeled and cut into bite-sized pieces
410g can butter beans, rinsed and drained
300ml/½pt chicken stock
bunch flat-leaf parsley, coarsely chopped, to serve
Using a mortar and pestle or a small food processor, grind the garlic and chilli to a coarse paste, then set aside. Mix the flour and turmeric on a plate and roll the chicken in to coat, shaking off the excess. Heat the olive oil in a heavy-based frying pan and brown the chicken thighs for about 5 mins each side. Remove from the pan and set aside.
Add the garlic and chilli paste to the pan and cook until fragrant. Stir in the thyme and onions and cook for 5 mins or until the onions begin to soften. Pour in the sherry, let it bubble, then add the pomegranate syrup. Stir, scraping the bottom of the pan to release any crusty bits. Add the sweet potato and butter beans, then pour in the stock.
Return the chicken thighs to the pan, making sure that they are almost submerged in the liquid, adding some water if necessary. Bring the liquid to the boil, reduce the heat, cover the pan and cook gently for about 30 mins, until the chicken is tender. Season to taste and sprinkle with the chopped parsley to serve.
934 kcalories, protein 62g, carbohydrate 36g, fat 56g, saturated fat 16g, fibre 5g, added sugar 4g, salt 1.58g
Pomegranate syrup is made by boiling the juice with sugar to form a dark sweet-sour syrup. Pomegranate syrup is a feature of some Arabic, Turkish and Iranian dishes, and is available in bottles from Middle Eastern shops or larger supermarkets. If you can’t find it, use a good-quality balsamic vinegar instead.
MAKE IT SUPERHEALTHY
Using skinless, boneless chicken thighs reduces the saturated fat per portion to 11.5g