Marinate chicken in ginger, lime and pomegranate molasses and serve on slices of grilled aubergine for a mouthwatering main
Prep:35 mins
Serves 6
For the chicken150g pack Brazil nuts, half left whole, half choppedthumb-sized piece ginger, peeled1 garlic clovejuice 1 lime250g pot of coconut milk yogurt (we used Coyo Natural)4 tbsp pomegranate molasses6 free-range chicken legs or quarters
STEP 1Put the whole Brazil nuts in a food processor with the ginger, garlic and lime juice. Blend to a paste, then add the coconut yogurt and molasses. Blitz briefly to combine, then tip into a large bowl along with the chicken. Mix well to coat in the marinade, cover the bowl with cling film and leave in the fridge overnight.STEP 2The following day, heat oven to 190C/170C fan/gas 5. Spread the chicken out in a deep roasting tin, skin-side up, and cook in the oven for 45 mins-1 hr or until golden brown and the juices run clear.STEP 3While the chicken cooks, brush the aubergine slices with the oil and cook on a hot griddle pan for 3-4 mins each side or until tender and patterned with char marks. Lay the aubergines on a serving platter, add the cooked chicken and scatter over the chopped Brazil nuts and the pomegranate seeds.
