Pomegranate Marinated Chicken Thighs with Sumac Roast Vegetables

Preheat oven to 180°. Cut red onion into wedges. Slice carrot and red capsicum into chunks. Trim and quarter squash. Pick coriander and roughly chop. Mince garlic.

Tip! Peeling the carrot is optional. Keep the carrot chunks small so they take the same amount of time as the rest of the veg.

Toss veggies with sumac (dark red spice packet), garlic, salt and pepper and a drizzle of olive oil. Spread on a single layer on a lined baking tray to prevent the veg being over crowded and steaming instead of roasting. Cook for 15-20 minutes, turning halfway for even caramelisation. Veg is done when tender if pierced with a fork.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Coat chicken thighs with pomegranate molasses and season with salt and pepper. Place on a 2nd lined tray. Add to the oven and cook for 15 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

In a small bowl add the turmeric/paprika spice mix and 1 tbsp of hot water. Allow it to sit for a minute or two. Add the hummus, a drizzle of extra virgin olive oil (optional) and mix well. Adjust seasoning to taste with salt and pepper if needed.

Tip! You can add a squeeze of lemon or lime if you like a sharper hummus.

Toss veggies with the coriander. Slice chicken as desired. Serve with the roasted veggies and a dollop of the hummus.

Preheat oven to 180°. Cut red onion into wedges. Slice carrot and red capsicum into chunks. Trim and quarter squash. Pick coriander and roughly chop. Mince garlic.

Tip! Peeling the carrot is optional. Keep the carrot chunks small so they take the same amount of time as the rest of the veg.

Toss veggies with sumac (dark red spice packet), garlic, salt and pepper and a drizzle of olive oil. Spread on a single layer on a lined baking tray to prevent the veg being over crowded and steaming instead of roasting. Cook for 15-20 minutes, turning halfway for even caramelisation. Veg is done when tender if pierced with a fork.

Tip! When swapping the chef selected protein; adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Coat chicken thighs with pomegranate molasses and season with salt and pepper. Place on a 2nd lined tray. Add to the oven and cook for 15 minutes or until cooked through. The chicken is cooked when pierced with a knife and the juices run clear.

In a small bowl add the turmeric/paprika spice mix and 1 tbsp of hot water. Allow it to sit for a minute or two. Add the hummus, a drizzle of extra virgin olive oil (optional) and mix well. Adjust seasoning to taste with salt and pepper if needed.

Tip! You can add a squeeze of lemon or lime if you like a sharper hummus.

Toss veggies with the coriander. Slice chicken as desired. Serve with the roasted veggies and a dollop of the hummus.