Pomegranate and fennel chicken (pollastre amb magrana)

Indulge in the delightful combination of flavors with this pomegranate and fennel chicken salad. A perfect blend of sweet and savory tastes!

Ingredients:

• 1 (1.8 kg / 4 lb) chicken, butterflied (ask your butcher to do this for you)
• Sea salt flakes and freshly ground black pepper
• Extra-virgin olive oil
• 1 large onion, finely diced
• 4 garlic cloves, minced, plus 1 garlic bulb, halved crossways
• 1 fresh bay leaf
• 2 large pomegranates, arils removed
• 100 ml (3 1/2 fl oz) pomegranate molasses
• 60 ml (2 fl oz / 1/4 cup) dry sherry
• 2 tablespoons brown sugar
• 1 red onion, sliced into 1.5 cm (1/2 in) thick rounds
• 2 thyme sprigs
• 1 fennel bulb, sliced into 1.5 cm (1/2 in) thick rounds, fronds reserved
• 2 teaspoons fennel seeds
• 25 g (1 oz) walnuts, roughly chopped
• Salad leaves, to serve

Instructions:

1. Season the chicken with salt and pepper and place flat on a large plate. Chill in the refrigerator for at least 30 minutes, ideally for a few hours, to help the skin dry out a bit.
2. In the meantime, heat 1 and a half tablespoons of oil in a skillet over medium heat. Add the onion and cook for 6 to 8 minutes until it begins to soften. Then mix in the minced garlic and bay leaf. Cook for 2 more minutes, then add half of the pomegranate seeds, along with the molasses, sherry, and sugar. Let it come to a boil, then lower the heat and simmer gently for 10 to 12 minutes until the mixture thickens and reduces by one-third. Remove the bay leaf, take the pan off the heat, and use a hand blender to puree the mixture until smooth. Strain the sauce through a fine sieve to remove the seed pulp and set it aside in a bowl.
3. Preheat your oven to 220°C (430°F) using the convection setting.
4. Arrange the red onion, garlic bulb, thyme, and fennel in a large baking dish. Sprinkle with 2 tablespoons of the remaining pomegranate seeds, drizzle 1 and a half tablespoons of oil, and season with salt and pepper. Place the spatchcocked chicken on top of the vegetables, rub with 1 tablespoon of oil, sprinkle with fennel seeds, season with salt and pepper, then bake in the oven for 15 minutes or until the skin starts to brown. Take the dish out, brush the top of the chicken with 2 tablespoons of the pomegranate sauce. Pour 250 ml (8 and a half fl oz/1 cup) of water into the dish, lower the oven temperature to 160°C (320°F), and continue roasting the chicken for another 45 minutes.
5. Raise the temperature back to 220°C (430°F), brush the chicken with another 2 tablespoons of sauce, and add another 125 ml (4 fl oz/1/2 cup) of water to the dish. Bake for an additional 6 to 8 minutes until the chicken skin is crispy and dark.
6. Meanwhile, in a small bowl, mix the chopped walnuts with a drizzle of olive oil and a pinch of salt.
7. Transfer the roasted chicken with caramelized fennel and onion to a serving platter. Sprinkle the remaining pomegranate seeds and dressed walnuts over the top. Serve with the extra pomegranate sauce, fennel fronds, and some salad leaves on the side.

Summary:

• Calories: 4650 kcal
• Fat: 257 g
• Protein: 254 g
• Carbs: 334 g
• Potassium: 7974 mg
• Magnesium: 829 mg