Braised Spiced Chicken with Pickled Beet Salad

Instructions

• 1Put the baharat, salt and 2 tablespoons of the oil in a bowl. Mix well to combine.
• 2Put the chicken on a large plate. Spoon over the spice mixture and rub all over to coat the chicken.
• 3Heat 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.
• 4Add 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.
• 5Pour the stock mixture over the chicken. Cover tightly with foil.
• 6Insert the wire rack into the bottom shelf position. Preheat the oven. Select ROAST/CONVECTION/350°F/60 minutes and press start.
• 7Once 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.
• 8To 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.
• 9Using 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.
• 10Just 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.
• 11Transfer the chicken to serving plates, and spoon over some of the pan juices. Scatter over the pomegranate seeds and serve with the beet salad.