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RDP_Proof-5035
Boneless Butterflied Chicken with Pomegranate Molasses and Edamame Salad

Boneless Butterflied Chicken with Pomegranate Molasses and Edamame Salad

4 serves

4 serves

40 mins

40 mins

30 mins

30 mins

The Bare Bird - Whole Freerange Bird
The Bare Bird Boneless Butterflied Chicken Pack Shot

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

  1. Mix all ingredients in a shallow saucepan, and bring to the boil, stirring intermittently.
  2. Simmer on low for approx. 30 mins or until thick bubbles form, and you can coat the back of a spoon.
  3. Remove from heat and cool for 5 mins.
  4. Place Boneless Butterflied Chicken in an oiled baking tray and baste with Pomegranate molasses.
  5. Bake on 180 degrees in a fan-forced oven for 15 minutes, then re-baste with molasses from the pan.
  6. Bake for a further 10-15 minutes, or until cooked through.

Serve with Edamame salad.

Edamame Salad

  1. Combine Edamame beans, pomegranate arils, baby spinach and spring onion in a salad bowl.
  2. Whisk together oils and toss through salad. Sprinkle pepitas over the salad.

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