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Sumac-Spiced Chicken with Pomegranate Glaze

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Source: https://pamelasalzman.com/sumac-spiced-chicken-pomegranate-glaze-recipe/


Serves
4
Prep
15 min
Cook
15 min

This pomegranate-glazed chicken dish is a new favorite for weeknight dinners and company alike.  And it passed the Mr. Picky test, so I know I could serve this to kids as well. 

This recipe I love for both a fall/winter dinner entree or in smaller form (1 cube chicken + veg on a small skewer or toothpick), as an hors d’oeuvre.  Sumac is found in the spice section of the market and has a lovely tart flavor. It pairs beautifully with pomegranate which is in season right now.  I love pomegranate molasses – a thick, reduced syrup made from pomegranate juice.  I ended up eating these skewers over cauliflower rice and drizzling the pomegranate sauce heavily over everything!  Since Moink also sells beef and lamb, I think you could swap either meat for chicken here.  In fact, I think lamb would work the best!


Ingredients



  • ½ Tablespoon sea salt

  • ½ Tablespoon sumac

  • Unrefined olive oil or avocado oil

  • 1 pound Moink Box boneless, skinless chicken breast or thighs, defrosted

  • 1 bulb fennel, cut into 1-inch squares (save what you don't need for snacking or a salad)

  • ½ red onion, cut lengthwise into 1 inch squares

  • ¼ cup pomegranate molasses

  • 1 Tablespoons pure maple syrup or honey

  • freshly ground black pepper to taste

  • Optional garnish: fresh pomegranate seeds


Directions



  1. Pre-heat the oven to 375 degrees. Prepare a sheet pan with unbleached parchment paper and 8-9 skewers.

  2. In a small bowl, mix the sea salt and sumac and set aside.

  3. Pat the chicken dry and cut the chicken into about ½ inch cubes. Drizzle with a couple teaspoons of olive oil and toss to coat lightly. Rub the sumac and sea salt mixture over each chicken cube.

  4. Pierce the chicken cube with a skewer and then add a square of onion and then a square of fennel. Do this about 3 times per skewer.

  5. When the skewers are prepared, set them on the prepared sheet pan and cook for 12-13 minutes or until almost fully cooked through.

  6. Meanwhile, mix the pomegranate molasses, maple syrup, and black pepper in a saucepan and heat over medium heat until slightly thickened – enough to coat the back of a spoon.

  7. When ready to serve, drizzle the pomegranate glaze on the skewers

  8. Optional: Garnish the skewers with fresh pomegranate seeds


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