Honey Nut Chicken with Pomegranate Dip
Ingredients
- For the dip
- 2 pomegranates
- 1 lemon
- 5 Tbsps jam sugar
- 50 milliliters white wine
- For the chicken
- 600 grams Chicken breasts
- 1 Tbsp vegetable oil
- 100 grams mixed Nut (to taste)
- 4 Tbsps Sesame seeds
- 120 milliliters honey
- ½ tsp ground peppers
Preparation steps
For the dip, extract the pomgranate seeds and combine with the juice of the lemon. Add the white wine and the preserving sugar and bring a boil. Simmer gently for about 10 minutes.
For the chicken, cut the chicken breasts into about 1.5 cm (approximately 1/2-inch) cubes and fry in hot oil for around 4–6 minutes.
Chop the nuts coarsely and fry in a dry pan.
Add the honey to a small saucepan and bring to a vigorous boil for about 7 minutes. Mix in the nuts, pepper and sesame, then add the chicken pieces.
Tilt onto a greased baking sheet and let cool slightly. Use hands to firmly press the nut crust around the chicken pieces, skewer each piece and place on a baking tray lined with parchment paper. Bake in the oven at 100°C (approximately 225°F).
Serve warm together with the dip.
