- 4 chicken breasts
- 1 tablespoon olive oil
- 2 spring onions chopped
- 2 garlic cloves, grated
- 100 ml pomegranate juice
- 1 tbsp clear honey
- 1 inch piece of fresh ginger, peeled and grated
- Half teaspoon ground allspice
- half teaspoon ground cinnamon
- Half a teaspoon of grated nutmeg
- pinch of ground cloves
- 3 tablespoons lemon juice
- 5 thyme sprigs
- salt and pepper
- Pomegranate seeds and chopped fresh coriander to garnish
Preheat the oven to 190 degrees centigrade. Brush the chicken with the olive oil and season with salt and pepper. Heat a frying pan, add the chicken, skin side down, and cook over medium heat for about 5 minutes until golden brown, then turn and cook for another 2 minutes.
Remove the chicken from the pan and put into an oven proof dish. Put all the remaining ingredients, except the pomegranate seeds and coriander garnish into a food processor and process until thoroughly combined. Pour the sauce over the chicken and cook in the oven for 20 minutes or until the chicken is cooked through.
Garnish with pomegranate seeds and chopped coriander and serve. Page 288 the lebanese kitchen
Not bad but not quite up to high expectations. Worth another try.