Serves 4
8 kipfler or jersey benne
potatoes, sliced thickly
2 tbsp olive oil, plus extra
2 garlic cloves, crushed
4 chicken breasts, skin on
1 tbsp sumac
2 tsp ras el hanout
1 bunch watercress, sprigs picked
1 cup flat-leaf parsley leaves
1 cup walnuts, toasted
1 lemon, juice and zest
1 tbsp pomegranate molasses
fresh pomegranate, to sprinkle
garlic aioli, to serve
Preheat oven to 200°C.
Line an oven tray with baking paper and place potato on the tray. Drizzle with half the oil. Add garlic and season with salt and freshly ground black pepper. Toss to coat. Roast, turning occasionally, for 30 minutes.
Meanwhile, combine chicken, sumac and ras el hanout in a bowl. Heat a large frying pan over a high heat. Add a little oil. Cook chicken for 3 minutes on each side or until golden brown. Transfer to an oven tray. Place in oven with potatoes and cook for 10 minutes, or until just cooked through. Remove from oven and rest for 5 minutes.
Combine potato, watercress, parsley and walnuts in a large bowl. Drizzle with lemon juice, molasses and remaining oil. Toss to combine. Divide among serving plates. Slice chicken, place on salad. Sprinkle with lemon zest and fresh pomegranate, if desired. Serve with garlic aio
