Braised Spiced Chicken with Pickled Beet Salad

Breville Test Kitchen

Braised Spiced Chicken with Pickled Beet Salad

Name: Braised Spiced Chicken with Pickled Beet Salad
Cook time: 2700 s
Total time: 6300 s
Yield: Serves 4
Ingredients: 2 tbsp middle eastern spice blend such as baharat or za’atar; 1 tsp flaky sea salt; ¼ cup (2 fl oz) olive oil - divided, plus extra for greasing; 4 chicken leg quarters; 1 medium yellow onion - finely chopped; 2 cloves garlic - finely chopped; 1 tsp crushed red pepper flakes; 1½ cups (12 fl oz) chicken stock; 3 thyme sprigs; 1 cup (8 fl oz) white wine vinegar; ½ cup (3½ oz) granulated sugar; 2 tsp flaky sea salt; 1 tsp black peppercorns; 1 medium red beet - peeled; 1 medium yellow beet - peeled; 1 medium fennel bulb; 4 red radishes - washed and trimmed; 3 tbsp extra-virgin olive oil; 1 tbsp pomegranate molasses; ¼ cup (¼ oz) loosely packed mint leaves; ½ pomegranate - seeds removed

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1 hr 45 mins total time

45 mins active time

Easy

Serves 4

Ingredients

Measurements:

2 tbsp middle eastern spice blend such as baharat or za’atar
1 tsp flaky sea salt
¼ cup (2 fl oz) olive oil
divided, plus extra for greasing
4 chicken leg quarters
1 medium yellow onion
finely chopped
2 cloves garlic
finely chopped
1 tsp crushed red pepper flakes
1½ cups (12 fl oz) chicken stock
3 thyme sprigs

For the beet salad

1 cup (8 fl oz) white wine vinegar
½ cup (3½ oz) granulated sugar
2 tsp flaky sea salt
1 tsp black peppercorns
1 medium red beet
peeled
1 medium yellow beet
peeled
1 medium fennel bulb
4 red radishes
washed and trimmed
3 tbsp extra-virgin olive oil
1 tbsp pomegranate molasses
¼ cup (¼ oz) loosely packed mint leaves

To serve

½ pomegranate
seeds removed

Instructions

1
Put the baharat, salt and 2 tablespoons of the oil in a bowl. Mix well to combine.
2
Put the chicken on a large plate. Spoon over the spice mixture and rub all over to coat the chicken.
3
Heat a large non-stick skillet over medium-high heat. Add 2 teaspoons of the remaining oil. Add 2 pieces of chicken, skin side down and cook for 2-3 minutes until browned, then turn over and cook the other side for 1 minute. Transfer to the roasting pan, skin side up. Wipe the skillet clean and repeat with 2 teaspoons oil and the remaining chicken.
4
Add the remaining oil to the skillet with the onion, garlic and pepper flakes. Cook, stirring occasionally, for 3-4 minutes until the onion starts to soften. Add the stock and gently scrape the bottom of the pan with a wooden spoon to dissolve any sediment. Bring to a boil, add the thyme and season with salt and pepper.
5
Pour the stock mixture over the chicken. Cover tightly with foil.
6
Insert the wire rack into the bottom shelf position. Preheat the oven. Select ROAST/CONVECTION/350°F/60 minutes and press start.
7
Once preheated, put the chicken in the oven and roast for 30 minutes. Remove the foil and roast for a further 30 minutes until the chicken is cooked through.
8
To make the beet salad, put the vinegar, sugar, salt and peppercorns in a small saucepan. Stir over medium heat until the sugar has dissolved. Bring to a boil. Set aside to cool for 10 minutes.
9
Using a mandolin, thinly slice the beets, fennel and radishes. Pour 1/3 cup (2 ¾ fl oz) of the pickling liquid into one bowl. Add the red beet. Pour the remaining pickling liquid into a separate bowl. Add the yellow beet, fennel and radishes. Let stand for 30 minutes, stirring occasionally.
10
Just before serving, drain the vegetables and combine in a clean bowl. Whisk the olive oil and pomegranate molasses together and pour over the pickled vegetables. Add the mint and toss gently to combine.
11
Transfer the chicken to serving plates, and spoon over some of the pan juices. Scatter over the pomegranate seeds and serve with the beet salad.