Lebanese Chicken in Pomegranate Sauce

This was a bit of a surprise. I’d planned on making just the chicken in a marinade but during the cooking, as luck would have it right next to me on the bench was a carton of pomegranate juice. So I incorporated it into the the recipe. It adds a tart sweetness to the finished dish that compliments the amazing savory garlicky chicken. I’ll definitely be making it again!

1kg chicken thighs or breast (skin off)
2 garlic cloves (chopped)
1 tablespoon fresh mint
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons pine nuts
1 teaspoon ground cumin
1 teaspoon salt
3 tablespoons Greek yoghurt
3 tablespoons olive oil
½ lemon (juice of)
1/2 cup pomegranate juice
splash white wine

Add the garlic, mint, parsley, cumin, pine nuts, salt and pepper to a pestle and mortar and pound into a smooth paste. Add the Greek yoghurt and lemon juice and stir well. Place the chicken in a bag and then pour over the marinade. Chop the remaining lemon half into chunks and throw those in too. Seal the bag and shake well to coat all the meat. Leave for at least 1 hour, but overnight is even better.

Heat a large frying pan with a little olive until hot. Place 4 pieces of chicken at a time in the pan and leave for 5-6 minutes per side until charred around the edges and the chicken cooked. remove from the pan – add a little more oil if neccessary and cook the remaining chicken. Return all the chicken to the pan and with the heat on high add a splash of wine, the pomegranate juice and 1/2 cup water to the pan. Let this sizzle and bubble for 1 minute until thickened. Toss the chicken in the juices then remove from the heat.

Arrange the chicken on a platter then spoon over the juices.

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