> Sumac-Spiced Chicken with Pomegranate Glaze
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!
- 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
- Pre-heat the oven to 375 degrees. Prepare a sheet pan with unbleached parchment paper and 8-9 skewers.
- In a small bowl, mix the sea salt and sumac and set aside.
- 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.
- 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.
- When the skewers are prepared, set them on the prepared sheet pan and cook for 12-13 minutes or until almost fully cooked through.
- 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.
- When ready to serve, drizzle the pomegranate glaze on the skewers
- Optional: Garnish the skewers with fresh pomegranate seeds
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