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Ingredients

1kg Whole chicken
1 Tablespoons  Afia Pure Corn Oil
1 Tablespoons  Honey
1 Teaspoons Afia Himalayan Salt
1/2 Tablespoons Afia Black pepper
2/3 cup  Pomegranate juice
1/4 cup  Balsamic vinegar
1/2 cup  Soy sauce
2  Teaspoons  orange zest
2 Teaspoons Afia Garlic Powder
450g Brussels sprouts sliced in half
1/2 cup  Pomegranate seeds

How to prepare

  • Set a baking sheet inside the oven. Preheat to 218c, let the pan get hot while the oven warms up.
  • Prepare the chicken. In a small bowl, combine honey and oil. Brush the chicken and sprinkle with salt and black pepper. Once oven is hot, place chicken on the sheet pan inside the oven. Roast for 15 minutes.
  • While chicken is roasting, chop the Brussels in half and brush with remaining oil/honey mixture. Sprinkle with salt and pepper.
  • After 15 minutes, remove the pan from the oven and reduce the temperature to 190c. Arrange the Brussels sprouts around the chicken and return the pan to the oven. Roast for 15 -20 minutes or until internal temperature of chicken reaches 75c degrees and Brussels are nice and browned.
  • For the sauce. In a small saucepan, heat soy sauce, pomegranate juice, balsamic vinegar, garlic, and orange zest over medium high heat until it’s starts to bubble.
  • Reduce to medium low and continue to stir so it doesn’t stick, cooking for 10 -15 minutes or until thickened.
  • Serve chicken and Brussels hot over rice with sauce drizzled on top and garnish with pomegranate seeds.

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