Instructions

1. Thinly slice the onion. Finely chop the garlic.
2. Heat the oil in a casserole dish. Season the chicken with salt, then brown them for about 8 minutes. Transfer them to a plate.
3. In the same pan, add some more oil and sauté the onion, until soft, then add the garlic and cook for another minute. Stir in the herbs then the tomato purée, molasses and stock.
4. Return the chicken with any juices to the pan, bring to the boil, cover and set the cooker to lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened. Stir through the chopped coriander/parsley at the end. Season with salt & pepper to taste.
5. Meanwhile dry-fry the almond flakes.
6. Serve the chicken with almond flakes and pomegranate seeds scattered over the top.