Name: Pea-and-mascarpone pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: Woolworths orecchiette pasta 250 g,butter 50 g,olive oil, plus extra for drizzling 1T,spring onions, sliced 30g,garlic, minced 2cloves,bag Woolworths frozen petit-pois 1x500g,salt, to taste ,baby spinach 80 g,mascarpone 2 T,Parmesan, grated, for serving

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Pea-and-mascarpone pasta

20 minutes

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Chicken breast

Lebanese-style pomegranate chicken

30 minutes

Lebanese-style pomegranate chicken

Serves 4

Difficulty Medium

Prep Time 40 minutes, plus 1 hour’s chilling time

Cooking Time 30 minutes

Ingredients

olive oil, for frying
1 medium red onion, finely chopped
1 t fennel seeds
1 t Woolworths sumac
4 T pomegranate molasses
1 cup home-made plum sauce
3 T honey
sea salt, to taste
4 large free-range skinless chicken breasts
1 cup plain double-cream yoghurt, for serving
1 red onion, thinly sliced, for serving
fresh dill, for serving
fresh coriander, for serving
pomegranate rubies, for serving
4 Woolworths Flavourburst plums, sliced, for serving
4 pita breads , halved and toasted, for serving
1 lemon, cut into wedges for serving

For the paprika chickpeas:

olive oil, for frying
1 x 400 g chickpeas can, drained
3 t Woolworths linseed-and-smoked paprika dukkah
1 clove garlic, grated

Method

1. Heat a saucepan over a medium heat and drizzle with olive oil. Sauté the onion until translucent. Add the fennel seeds and sumac and fry until fragrant, stirring so they don’t burn.

2. Reduce the heat to low and add the pomegranate molasses. Reduce until sticky, about 5 minutes, stirring continually.

3. Place the sticky onions in a blender with the plum sauce and honey and blend until smooth, then season to taste with salt.

4. Place the chicken in a dish, coat with the marinade and chill for 1 hour. Freeze any remaining marinade.

5. Preheat the oven to 200°C. Heat a large ovenproof saucepan over a medium heat and drizzle with olive oil. Pan-fry the chicken breasts on both sides until caramelised. Bake for 10 minutes, or until cooked through. Alternatively, braai and baste with the marinade.

6. To make the chickpeas, heat the olive oil in a saucepan over a high heat. Add the chickpeas and fry until golden. Toss through the dukkah and cook for a further 2 minutes. Add the garlic and cook for 2 minutes, stirring.

7. To serve, spread the yoghurt on the base of a large platter and sprinkle with the chickpeas. Slice the chicken breasts and place on top of the chickpeas. Scatter with the onion, herbs, pomegranate rubies and plums and serve with the pitas and lemon.

Find the recipe for home-made plumb sauce here.

Find more chicken recipes here.

Photography: Robbert Koene
Recipe and Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

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Pea-and-mascarpone pasta

One-pan baked orzo

Roasted tomato-and-pepper pasta

Chicken sausage meatball pasta

Cauliflower-and-chorizo baked pasta

One-pan pork chops

Tofu with 5-minute Romesco sauce

Pork sausage pie

Braised beef with colcannon mash

Brussels sprout tart

Cauliflower sorghum risotto

Lebanese-style pomegranate chicken

Lebanese-style pomegranate chicken

Ingredients

Method