Chicken with pomegranate & Brazil nuts

• pack Brazil nuts150g g

  half left whole, half chopped

• thumb-sized piece ginger

  peeled

• garlic clove↗1
• lime↗juice 1
• pot of coconut milk yogurt250g g

  (we used Coyo Natural)

• pomegranate molasses↗4 tbsp tbsp
• free-range chicken legs↗6

  or quarters

• rapeseed oil↗2 tbsp tbsp
• large aubergines↗2

  sliced lengthways

• pomegranate↗1

  seeds only

Step-by-step instructions

1. 1

   Put 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.

2. 2

   The 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.

3. 3

   While 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.