Chicken pieces are roasted and covered in a coconut crumb and sweet pomegranate glaze whilst they bake. Gem squash halves are roasted right alongside for ease and speed. This dish is served with coconut rice and topped with dried pomegranate gems.
Sticky Pomegranate Chicken
Sticky Pomegranate Chicken
with coconut rice & gem squash
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Chicken
- Coconut Milk
- Desiccated Coconut
- Dried Pomegranate Gems
- Free-range Chicken Pieces
- Fresh Ginger
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Jasmine Rice
- Panko Breadcrumbs
- Sweet Glaze
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
COCONUT RICE
Preheat the oven to 200°C. Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 100ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer until the liquid has been absorbed and the rice is tender, 10-20 minutes. Remove from the heat and fluff up with a fork.
CHICKEN & GEMS
Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, and season. Pop in the hot oven and roast until cooked through, 30-35 minutes. Lightly drizzle the gem squash halves with oil and season. Set aside.
WHAT A GEM!
When the chicken has been in for 10 minutes, remove the tray from the oven and place the dressed gem squash halves on the roasting tray, cut-side up. Return to the hot oven and roast for the remaining time until cooked through and soft.
COCONUT CRUMB & SWEET GLAZE
In a bowl, combine the desiccated coconut, the breadcrumbs, and seasoning. In a separate small bowl, combine the sweet glaze, 30ml of water, the grated garlic and ginger, and seasoning. Set aside. When the roast has 15 minutes remaining, remove the tray from the oven. Sprinkle the coconut crumb over the chicken and then pour over the sweet glaze mixture. Return to the oven for the remaining roasting time, until the chicken is sticky.
STICKY POM CHICKY!
Plate up the coconut rice and side with the roasted gem squash and the sticky chicken pieces. Scatter over the dried pomegranate gems. Time to dine!
Jasmine Rice - 75ml
Coconut Milk - 100ml
Free-range Chicken Pieces - 2
Gem Squash - 1
Desiccated Coconut - 15ml
Panko Breadcrumbs - 20ml
Sweet Glaze - 30ml
Garlic Clove - 1
Fresh Ginger - 5g
Dried Pomegranate Gems - 10g
COCONUT RICE
Preheat the oven to 200°C. Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 200ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer until the liquid has been absorbed and the rice is tender, 10-20 minutes. Remove from the heat and fluff up with a fork.
CHICKEN & GEMS
Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, and season. Pop in the hot oven and roast until cooked through 30-35 minutes. Lightly drizzle the gem squash halves with oil and season. Set aside.
WHAT A GEM!
When the chicken has been in for 10 minutes, remove the tray from the oven and place the dressed gem squash halves on the roasting tray, cut-side up. Return to the hot oven and roast for the remaining time until cooked through and soft.
COCONUT CRUMB & SWEET GLAZE
In a bowl, combine the desiccated coconut, the breadcrumbs, and seasoning. In a separate small bowl, combine the sweet glaze, 60ml of water, the grated garlic and ginger, and seasoning. Set aside. When the roast has 15 minutes remaining, remove the tray from the oven. Sprinkle the coconut crumb over the chicken and then pour over the sweet glaze mixture. Return to the oven for the remaining roasting time, until the chicken is sticky.
STICKY POM CHICKY!
Plate up the coconut rice and side with the roasted gem squash and the sticky chicken pieces. Scatter over the dried pomegranate gems. Time to dine!
Jasmine Rice - 150ml
Coconut Milk - 200ml
Free-range Chicken Pieces - 4
Gem Squash - 2
Desiccated Coconut - 30ml
Panko Breadcrumbs - 40ml
Sweet Glaze - 60ml
Garlic Clove - 1
Fresh Ginger - 10g
Dried Pomegranate Gems - 20g
COCONUT RICE
Preheat the oven to 200°C. Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 300ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer until the liquid has been absorbed and the rice is tender, 10-20 minutes. Remove from the heat and fluff up with a fork.
CHICKEN & GEMS
Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, and season. Pop in the hot oven and roast until cooked through, 35-40 minutes. Lightly drizzle the gem squash halves with oil and season. Set aside.
WHAT A GEM!
When the chicken has been in for 10 minutes, remove the tray from the oven and place the dressed gem squash halves on the roasting tray, cut-side up. Return to the hot oven and roast for the remaining time until cooked through and soft.
COCONUT CRUMB & SWEET GLAZE
In a bowl, combine the desiccated coconut, the breadcrumbs, and seasoning. In a separate small bowl, combine the sweet glaze, 90ml of water, the grated garlic and ginger, and seasoning. Set aside. When the roast has 15 minutes remaining, remove the tray from the oven. Sprinkle the coconut crumb over the chicken and then pour over the sweet glaze mixture. Return to the oven for the remaining roasting time, until the chicken is sticky.
STICKY POM CHICKY!
Plate up the coconut rice and side with the roasted gem squash and the sticky chicken pieces. Scatter over the dried pomegranate gems. Time to dine!
Jasmine Rice - 225ml
Coconut Milk - 300ml
Free-range Chicken Pieces - 6
Gem Squash - 3
Desiccated Coconut - 45ml
Panko Breadcrumbs - 60ml
Sweet Glaze - 90ml
Garlic Cloves - 2
Fresh Ginger - 15g
Dried Pomegranate Gems - 30g
COCONUT RICE
Preheat the oven to 200°C. Rinse the rice under cold water until it runs clear. Place in a lidded pot, over medium-high heat with 400ml of salted water and the coconut milk. Once boiling, reduce the heat and simmer until the liquid has been absorbed and the rice is tender, 10-20 minutes. Remove from the heat and fluff up with a fork.
CHICKEN & GEMS
Place the chicken pieces on a roasting tray. Pat dry with paper towel, coat in oil, and season. Pop in the hot oven and roast until cooked through, 35-40 minutes. Lightly drizzle the gem squash halves with oil and season. Set aside.
WHAT A GEM!
When the chicken has been in for 10 minutes, remove the tray from the oven and place the dressed gem squash halves on the roasting tray, cut-side up. Return to the hot oven and roast for the remaining time until cooked through and soft.
COCONUT CRUMB & SWEET GLAZE
In a bowl, combine the desiccated coconut, the breadcrumbs, and seasoning. In a separate small bowl, combine the sweet glaze, 120ml of water, the grated garlic and ginger, and seasoning. Set aside. When the roast has 15 minutes remaining, remove the tray from the oven. Sprinkle the coconut crumb over the chicken and then pour over the sweet glaze mixture. Return to the oven for the remaining roasting time, until the chicken is sticky.
STICKY POM CHICKY!
Plate up the coconut rice and side with the roasted gem squash and the sticky chicken pieces. Scatter over the dried pomegranate gems. Time to dine!
Jasmine Rice - 300ml
Coconut Milk - 400ml
Free-range Chicken Pieces - 8
Gem Squash - 4
Desiccated Coconut - 60ml
Panko Breadcrumbs - 80ml
Sweet Glaze - 120ml
Garlic Cloves - 2
Fresh Ginger - 20g
Dried Pomegranate Gems - 40g
Woolies Products in this dish
