Pan-fry chicken and ciabatta chunks, then toss with red cabbage, red onion and pomegranate seeds in this easy and attractive dish
Prep:15 mins
Serves 4
500g skinless boneless chicken thigh fillets, cut into chunks3 tbsp olive oil½ ciabatta loaf, torn into chunks2 large garlic cloves, finely chopped140g pickled red cabbage, plus 4 tbsp of the pickling juices1 red onion, sliced100g bag baby leaf & herb salad110g pack pomegranate seeds
STEP 1Heat oven to 200C/180C fan/gas 6. Toss the chicken pieces with 1 tbsp of the oil, season and arrange on a baking tray. Roast for 10 mins. Toss the torn ciabatta with the chopped garlic, a little seasoning and the remaining oil. Add this to the chicken and cook for another 10 mins.STEP 2Toss together the red cabbage and red onion. Once the chicken is cooked, cool for a couple of mins, then add to the cabbage mix. Stir together, then toss with the pickling juices from the cabbage, and the salad leaves. Sprinkle with the pomegranate seeds.
