Ingredients
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sea salt. to season chicken
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1 cup plain yogurt
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½ tablespoon sumac
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1/4 teaspoon ground cumin
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2 teaspoons olive oil, a bit for seasoning
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1 pound boneless, skinless chicken breast or thighs, cut into 1 1/2 inch pieces
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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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garnish
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handful of fresh pomegranate seeds
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1/2 cup fresh argula
Directions
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1
Done
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SEASONING, one hour before or overnight.Salt the chicken cubes on all sides. |
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2
Done
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In a medium bowl, mix the yogurt, sumac and cumin together. |
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3
Done
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Add the chicken cubes into the yogurt, sumac and cumin mixture, coating all the pieces and marinate for one hour or overnight. |
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4
Done
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CHICKEN SKEWERSSoak wooden skewers in water for at least 30 minutes before using. |
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5
Done
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Preheat the oven to 400F. Prepare a sheet plan with unbleached parchment paper. Or alternatively heat up grill on medium heat with lid closed for 10-15 minutes. |
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6
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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7
Done
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When the skewers are finished, set them on the prepared sheet pan and cook for 15-20 minutes in the oven turning half way through. On a grill cook for 10-15 minutes, turning 3-4 times. Internal temperature should be 165F. |
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8
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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9
Done
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When ready to serve chicken, drizzle the pomegranate glaze over the skewers. |
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10
Done
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to servePlace on serving plate, garnish the skewers with fresh pomegranate seeds and fresh arugula. |
