Braised Spiced Chicken with Pickled Beet Salad
Breville Test Kitchen

Breville Test Kitchen

Braised Spiced Chicken with Pickled Beet Salad

the Smart Oven® Pro
the Smart Oven® Pro Product Details

the Smart Oven® Pro

1 hr 45 mins total time

45 mins active time


Serves 4



  • middle eastern spice blend such as baharat or za’atar icon
    2 tbsp middle eastern spice blend such as baharat or za’atar
  • flaky sea salt icon
    1 tsp flaky sea salt
  • olive oil icon
    ¼ cup (2 fl oz) olive oil

    divided, plus extra for greasing

  • chicken leg quarters icon
    4 chicken leg quarters
  • medium yellow onion icon
    1 medium yellow onion

    finely chopped

  • clove garlic icon
    2 cloves garlic

    finely chopped

  • crushed red pepper flakes icon
    1 tsp crushed red pepper flakes
  • chicken stock icon
    1½ cups (12 fl oz) chicken stock
  • thyme sprig icon
    3 thyme sprigs

For the beet salad

  • white wine vinegar icon
    1 cup (8 fl oz) white wine vinegar
  • granulated sugar icon
    ½ cup (3½ oz) granulated sugar
  • flaky sea salt icon
    2 tsp flaky sea salt
  • black peppercorns icon
    1 tsp black peppercorns
  • medium red beet icon
    1 medium red beet


  • medium yellow beet icon
    1 medium yellow beet


  • medium fennel bulb icon
    1 medium fennel bulb
  • red radish icon
    4 red radishes

    washed and trimmed

  • extra-virgin olive oil icon
    3 tbsp extra-virgin olive oil
  • pomegranate molasses icon
    1 tbsp pomegranate molasses
  • loosely packed mint leaves icon
    ¼ cup (¼ oz) loosely packed mint leaves

To serve

  • pomegranate icon
    ½ pomegranate

    seeds removed


  • 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.
Main course
Kid Friendly
Kid Friendly
Dairy Free

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