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Quick chicken casserole

Quick chicken casserole

Ingredients

4 chicken legs, or 1 whole chicken, jointed

1 tbsp honey

2 red onions, each peeled and cut into eight wedges, and tossed in a little olive oil

Walnut pesto (see below)

Seeds from ½ pomegranate

Salt

Pomegranate molasses (optional)

For the walnut pesto

Leaves from a large bunch of parsley

110g shelled walnuts

110ml olive oil

Salt

Method

Preheat the oven to 200°C/gas mark 6. Rub the chicken with honey and a pinch of salt, and put in a large roasting tin surrounded by the onions in a single layer.

Roast for 25 mins. Serve the chicken and onions with the walnut pesto, and a generous scattering of pomegranate arils, plus a trickle of pomegranate molasses if you have it.

For the walnut pesto

Put the parsley and walnuts in a food processor with a fat pinch of salt. With the motor running, dribble in the oil, chopping the ingredients coarsely.

Stop while it is still a very rough paste. (This mixture will last at least two days in the fridge.)