Lovely legs have very little fat on them, and what little there is, can easily be cut off if desired.
Instead of using store bought pesto with preservatives, I have made this myself, as it is not difficult and has a different taste to the store bought ones - not as salty, however somehow "crisper" and more flavoursome.
I have not tried polenta baked in squares before, and decided it would go well with the chicken and pesto. It is not fried but baked, which is good healthwise. The addition of the Parmesan gave it a very earthy taste.
The "piece de resistance" was however the addition of the pomegranate seeds which just matched in so well with everything else and gave it a very different and crunchy taste!
: 35 minutes
: 1 hour
: 3 - 4 servings
FOR THE CHICKEN
6 lovely legs
1 ½ tbsp honey
2 red onions
Pomegranate molasses (optional)
FOR THE PESTO
100 g walnuts
Large bunch parsley leaves
80 - 90 g olive oil
FOR THE POLENTA SQUARES
½ cup polenta
2 cups water
¼ tsp salt
Bit olive oil
1/3 cup grated Parmesan, plus bit extra
Polenta should be thick like this
Cooked polenta squares
Cooked lovely legs
This loosens the seeds from the pith
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