Ingredients
Dressing
Method
1.Place chicken and the water in a small saucepan over high heat; bring to the boil. Reduce heat to low; simmer, uncovered, for 10 minutes. Remove from heat; cool for 20 minutes.
2.Meanwhile, using a zester, zest rind from half the orange in long thin strips. Peel orange, cut orange into segments, reserving 1½ tablespoons of juice.
3.To make dressing, combine juices, rind, thyme and oil in a small jug. Season with pepper.
4.Remove seeds from pomegranate; reserve.
5.Remove chicken from poaching liquid; shred chicken coarsely.
6.Remove chicken from poaching liquid; shred chicken coarsely.
If you don’t have a zester, use a peeler to cut strips of orange rind, then cut the rind into thin strips. The chicken can be cooked a day ahead; cover, refrigerate.
Note
