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sumac spiced chicken with pomegranate glaze

Delicious!  Juicy and tender chicken skewered with fennel and red onion finished with the bittersweet pomegranate glaze makes this recipe memorable.  Cooking the skewers in the oven versus grilling, creates a very tender pieces of meat.  When I first saw this recipe my thoughts went to some type of sauce on the side but it does not need anything.

My friend Stacey adapted this recipe from something found online.  You can grill rather than make in the oven.  If you do not like fennel it works just as well with only onions, or add zucchini or eggplant for another interesting combination.

sumac spiced chicken with pomegranate glaze

Delicious!  Juicy and tender chicken skewered with fennel and red onion finished with the bittersweet pomegranate glaze makes this recipe memorable.  Cooking the skewers in the oven versus grilling, creates a very tender pieces of meat.  When I first saw this recipe my thoughts went to some type of sauce on the side but it does not need anything.

My friend Stacey adapted this recipe from something found online.  You can grill rather than make in the oven.  If you do not like fennel it works just as well with only onions, or add zucchini or eggplant for another interesting combination.

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Ingredients

Recipe serves: 4
½ tablespoon sea salt
½ tablespoon sumac
olive oil, a bit for seasoning
1 pound boneless, skinless chicken breast or thighs
1 bulb fennel, cut into 1-inch thin squares
½ red onion, cut lengthwise into 1 inch thin squares
¼ cup pomegranate molasses
1 tablespoons pure maple syrup or honey
freshly ground black pepper to taste
optional garnish: fresh pomegranate seeds
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sumac spiced chicken with pomegranate glaze
  • time
    45 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

Directions

1
Done

SEASONING, one hour before or overnight.

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

2
Done

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.

3
Done

Soak wooden skewers in water for at least 30 minutes before using.

4
Done

CHICKEN SKEWERS

Preheat the oven to 375F. Prepare a sheet plan with unbleached parchment paper.

5
Done

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.

6
Done

When the skewers are finished, set them on the prepared sheet pan and cook for 15-203 minutes or until fully cooked through.

7
Done

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.

8
Done

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

9
Done

to serve

Place on serving plates, garnish the skewers with fresh pomegranate seeds.