Boneless Butterflied Chicken with Pomegranate Molasses and Edamame Salad
4 serves
40 mins
30 mins
Ingredients
Boneless Butterflied Chicken
- x1 The Bare Bird Boneless Butterflied Chicken
Pomegranate Molasses
- 5 cup of pomegranate juice (for best results, juice fresh pomegranate)
- 1 cup apple cider vinegar
- 2 tsp coconut sugar
Edamame salad
- 1 cup fresh or thawed edamame beans
- ½ cup of fresh pomegranate arils
- 3 cups shredded baby spinach
- 2 finely chopped spring onions
- Dash chilli oil
- 1 tbsp sesame oil
- 2 tbsp salted pepitas
Method
Boneless Butterflied Chicken
- Mix all ingredients in a shallow saucepan, and bring to the boil, stirring intermittently.
- Simmer on low for approx. 30 mins or until thick bubbles form, and you can coat the back of a spoon.
- Remove from heat and cool for 5 mins.
- Place Boneless Butterflied Chicken in an oiled baking tray and baste with Pomegranate molasses.
- Bake on 180 degrees in a fan-forced oven for 15 minutes, then re-baste with molasses from the pan.
- Bake for a further 10-15 minutes, or until cooked through.
Serve with Edamame salad.
Edamame Salad
- Combine Edamame beans, pomegranate arils, baby spinach and spring onion in a salad bowl.
- Whisk together oils and toss through salad. Sprinkle pepitas over the salad.