Low carb pomegranate and herb chicken with cauli rice

4 servings Prep: 45 mins By Food24
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Ingredients (22)

1 large free range chicken — cleaned
250 ml stock — chicken
3 Tbs orange juice
3 Tbs lemon juice
1 Tbs origanum — chopped
1 Tbs garlic — finely chopped
1 tsp dijon mustard
1 tsp fresh chillies — 573
salt and freshly ground black pepper
150 g bacon — streaky
cauli rice
350 g cauliflower — cut into florets
1 Tbs fresh chillies — 573
1 tsp coriander — ground
1 tsp cumin — ground
1 tsp garlic — cloves, finely chopped
1 Tbs fresh parsley — finely chopped
lemon — zest only
salt and freshly ground black pepper
to serve — to serve
125 ml pomegranate rubies
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For the chicken, place the chicken in a large Ziploc bag. Whisk the stock, orange juice, lemon juice, origanum, garlic, mustard and olive oil together. 

Pour it over the chicken and marinate in the fridge, 30 mins. 

Pre heat the oven to 200°C. Place the chicken, breast side down, in an oven dish and pour the marinade over the chicken and into the dish. 

Season the chicken with salt and pepper. Roast it uncovered for 1 hour. 

Flip the chicken over, arrange the bacon over the breasts and spoon some of the cooking liquid over the bird. 

Roast it uncovered, 30 mins until done. 

For the cauli rice, place the cauliflower florets in a food processor and ground until fine. 

Heat the oil in a large pan over medium heat; add the cauliflower and fry, 2 mins. Add the coriander, cumin and garlic and fry, 2 mins. 

Stir in the parsley and lemon zest and season it to taste. 

To serve, spoon some of the cooking liquid over the bird and scatter the pomegranate seeds and extra origanum on top. Serve it with the cauli rice. 

For some extra zing and colour serve the chicken with lemon slices. 


Chicken and kale curry with cauli-rice

This balti, a mild curry, has lots of flavour.

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