Name: Sticky Pomegranate Chicken with Honey Roasted Squash
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 100 ml sweet chilli sauce; 60 ml pomegranate juice; 80 ml soy sauce; 30 ml toasted sesame oil; 30 ml finely grated ginger; 3 garlic cloves, crushed; 2 ml dried chilli flakes; 2 limes, juiced and zested; 8 chicken thighs with or without skin; 800 g squash, sliced with or without skin; 15 ml olive oil; 15 ml honey; Salt and black pepper; 125 ml pomegranate seeds; Fresh coriander or baby salad leaves, for serving; Chopped spring onion, for serving; Toasted sesame seeds, for serving; Cooked long grain rice, for serving

Sticky Pomegranate Chicken with Honey Roasted Squash

This flavourful recipe features tender chicken thighs coated in a sticky, sweet, and tangy pomegranate glaze, roasted alongside sweet honey-glazed squash. Served over rice and garnished with fresh herbs and sesame seeds, it's a delicious and satisfying meal with a vibrant Asian-inspired twist.

Prep Time 10 mins Cook Time 30 mins Rest Time 10 mins Total Time 50 mins Difficulty: Beginner Cooking Temp: 180 C Servings: 4 Best Season: Summer

Instructions

Method

Preheat the oven to 180°C (Celsius)

To Make the Pomegranate Sticky Glaze

Combine the sweet chilli sauce, pomegranate juice, soy sauce, sesame oil, grated ginger, crushed garlic, lime zest, and lime juice in a small saucepan.
Cook over medium heat until the sauce thickens slightly and becomes sticky.

To Roast the Chicken and Squash

Toss the chicken thighs with half of the pomegranate sticky glaze, reserving the rest for serving. Season the chicken with salt and pepper.
In a separate bowl, toss the sliced squash with olive oil, honey, salt, and pepper.
Line a baking tray with baking paper. Place the chicken thighs at one end of the tray and the seasoned squash at the other end.
Roast in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the squash is tender. Baste the chicken and squash with the pan juices during the cooking time.
Remove the baking tray from the oven and sprinkle the pomegranate seeds over the chicken and squash.

To Serve

Serve the sticky pomegranate chicken and honey-roasted squash on bowls of cooked long grain rice.
Drizzle the remaining pomegranate sticky sauce over the chicken and squash.
Garnish with fresh coriander (or baby salad leaves), chopped spring onion, and toasted sesame seeds.

Sticky Pomegranate Chicken with Honey Roasted Squash