Do you need an occasion to treat yourself and your loved ones? Sunday is reason enough to have a special lunch and you don’t have to go out in the heat or rain. Chef Sabyasachi Gorai will be your guide in the kitchen for two special recipes. Happy cooking and enjoy the day with your dear ones.
Pomegranate Glazed Chicken with California Walnut & Pomegranate Couscous
Ingredients
For the chicken
1 tablespoon of sumac
1 large clove of garlic, minced
1 tablespoon of olive oil
A pinch of salt and pepper
4 chicken thighs, bone in and skin on
60 ml pomegranate molasses
For the couscous
160 g of couscous
30 ml extra virgin olive oil
20 ml of lemon juice
10 ml of pomegranate molasses
Small bunch of flat leaf parsley,
roughly chopped
Small bunch of mint, roughly chopped
Seeds from half a pomegranate
80 g of walnuts, toasted and roughly
chopped
Direction
Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least an hour. Once marinated, place the chicken thighs on a barbeque over medium hot coals. After 10 minutes, brush the chicken with the 60ml of pomegranate molasses, continue cooking until sticky and glazed on the outside and cooked right through on the inside. Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10 ml of molasses. Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.
Chicken Spanakopita Rolls with Walnuts
Ingredients
Filling
1-1/2 cups (6 ounces) feta cheese
crumbles
1 package (8 ounces) cream cheese,
softened
1 cup plain Greek yogurt
1 large egg
1 tablespoon of olive oil
1 teaspoon of dill
1 teaspoon kosher salt
1/8 teaspoon red pepper flakes
1 package (10 ounces) frozen spinach,
thawed and drained
1 cup shredded mozzarella cheese
1/2 cup fresh parsley leaves, chopped
1 cup cooked and shredded chicken
Assembly
20 sheets of phyllo dough (about half
of a 16-ounce package), thawed per
package instructions
1/2 cup of olive oil
1 cup finely chopped walnuts
Direction
Filling
Preheat oven to 163°C. Line two baking sheets with parchment paper. Combine feta, cream cheese, Greek yogurt, egg, olive oil, dill, salt and red pepper flakes in large bowl; mix until smooth. Fold in spinach, mozzarella cheese, parsley and shredded chicken. Set aside.
Assembly
To make one roll, lay one sheet of phyllo dough lengthwise facing you. Brush the top sheet with olive oil to cover lightly. Lay another sheet of phyllo dough on top. Spoon about 1/2 cup of filling mixture the length of the phyllo dough about a 1/2-inch from the edge and an inch thick. Carefully pull up the edge of the phyllo dough and roll over filling away from you. Carefully pick up the roll and place seam side down on prepared baking sheet. Repeat to make nine more rolls. Brush all rolls with remaining olive oil and bake at 177°C for 20 to 25 minutes or until golden brown and flakey. Remove from oven and allow them to cool slightly before cutting each roll into quarters. Serve immediately.