Ingredients
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½ tablespoon sea salt
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½ tablespoon sumac
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olive oil, a bit for seasoning
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1 pound boneless, skinless chicken breast or thighs
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1 bulb fennel, cut into 1-inch thin squares
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½ red onion, cut lengthwise into 1 inch thin squares
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¼ cup pomegranate molasses
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1 tablespoons pure maple syrup or honey
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freshly ground black pepper to taste
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optional garnish: fresh pomegranate seeds
Directions
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1
Done
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SEASONING, one hour before or overnight.In a small bowl, mix the sea salt and sumac and set aside. |
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2
Done
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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. |
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3
Done
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Soak wooden skewers in water for at least 30 minutes before using. |
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4
Done
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CHICKEN SKEWERSPreheat the oven to 375F. Prepare a sheet plan with unbleached parchment paper. |
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5
Done
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Pierce the chicken cubes with a skewer and then add a square of onion and then a square of fennel. Do this about 4 times per skewer. |
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6
Done
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When the skewers are finished, set them on the prepared sheet pan and cook for 15-203 minutes or until fully cooked through. |
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7
Done
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Meanwhile, mix the pomegranate molasses, maple syrup and black pepper in a sauce pan and heat over medium heat until slightly thickened – enough to coat the back of a spoon. |
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8
Done
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When ready to serve, drizzle the pomegranate glaze on the skewers. |
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9
Done
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to servePlace on serving plates, garnish the skewers with fresh pomegranate seeds. |
