المكونات
- Chicken drumsticks and thighs 8
- Pomegranate molasses 2 tbsp
- Za’atar 1½ tbsp
- SpinneysFOOD Fine Sea Salt ¾ tsp
- SpinneysFOOD Extra Virgin Olive Oil 150ml
- Red onion 1
- SpinneysFOOD Extra Fine Caster Sugar 1 tsp
- Apple cider vinegar 125ml
- Garlic clove 1
- SpinneysFOOD Balsamic Vinegar of Modena 4 tbsp
- Watermelon 250g
- SpinneysFOOD Mixed Vine Cherry Tomatoes 250g
- Pitted olives 100g
- Soft goat’s cheese 80g
Nutrition (Per serving)
- سعرات حرارية 390
- دهون 30g
- بروتين 23g
- الكربوهيدرات 9g
- السكريات 7g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
دجاج مشوي بالزعتر والرمان مع سلطة بطيخ
Arabic 20 Mins Prep · 35 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Place the chicken in a roasting dish.
- Combine the pomegranate molasses, za’atar, ½ tsp of salt and 4 tbsp of olive oil in a small bowl and use the mixture to baste the chicken. Place in the oven and roast for 30-35 minutes.
- Finely slice the onion then combine it with the sugar, vinegar and the remaining sea salt in a small bowl. Let it sit, tossing occasionally, for at least 20 minutes.
- Meanwhile, in a small bowl or jar, prepare the salad dressing. Finely grate the garlic and combine with the balsamic vinegar and 90ml of olive oil.
- Finely slice the watermelon and arrange the slices on a serving platter.
- Halve the tomatoes.
- Top the watermelon slices with the tomatoes, pickled red onion, olives and dressing. Crumble over the goat’s cheese.
- Serve the roast chicken with the watermelon salad.