Recipe

Baked Pomegranate and Chicken Paella

6
Serves
15 MINS
Prep Time
60 MINS
Cook Time
12
Ingredients
Ingredients
Method
  • 2 Pomegranates
  • 2 cloves garlic, crushed
  • 1 onion, finely chopped
  • 1/4 tsp saffron threads, pinch
  • 70 ml olive oil
  • 8 chicken drumsticks
  • 100 grams chorizo sausages, sliced
  • 2 cups paella or arborio rice
  • 750 ml chicken stock
  • 1 cup frozen peas
  • 1/2 cup black olives
  • 1 tsp each sea salt and ground black pepper
  1. Soak saffron in 100ml warm water. Set aside.
  2. Scoop pomegranate arils and juice into a bowl. Set aside.
  3. Heat oil in a paella pan or cast iron fry pan. Add chicken and season with salt and pepper. Add chorizo and onion and cook until chicken is browned slightly.
  4. Add garlic and rice and cook, stirring for 1 minute.
  5. Add stock, tomatoes, saffron water and threads and cover loosely with foil. Bake at 170°C, stirring occasionally till liquid is absorbed and rice is cooked, about 35 minutes. Add olives and peas and cook uncovered for a further 5 minutes.
  6. Serve at the table in the pan it was cooked in. Sprinkle with pomegranate arils and juice just prior to serving.