Sweet and sour chicken for a hearty lunch proposition.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Pomegranate Molasses Chicken
Servings: 4 People
Ingredients
- 1.5 kg Chicken Breasts , without the skin and cut in 3-4cm cubes
- 50 ml Pomegranate Molasses
- 50 ml EVOO , Extra Virgin Olive Oil
- 30 ml Lemon Juice
- 2 tbsp Sumac
- 1 tsp Hot Chili Flakes
- 1 tsp Sweet Chili Flakes
- 1 tbsp heap full, Tomato Paste
- 1 tsp Fine Sea Salt
Instructions
- The night before whisk well all the marinade ingredients in a large bowl and toss in the chicken to coat all pieces. Place in the refrigerator covered with plastic wrap.
- An hour before cooking take the chicken out of the refrigerator.
- In the meantime, turn on the oven to max temperature with the air circulation and grill-broiler on and set the rack to the middle position.
- Take an oven-proof dish lined with a grill rack and place the chicken pieces on the rack. Place in the oven and grill for 25’ turning halfway through and basting with the remaining marinade, aiming for a bit of charred colour to be achieved on the ends of the chicken cubes.
- Serve with a quinoa salad or rice or bulgur.
