Chicken in pomegranate-honey sauce
5 servings
70 minutes
Chicken in pomegranate-honey sauce is a harmony of sweetness and tartness embodied in one dish. The pomegranate sauce used in the recipe gives the meat an exquisite fruity aroma, while honey and cinnamon add warm, cozy notes. This combination of ingredients recalls medieval European culinary traditions when spices and natural sweeteners were an important part of gastronomy. Thanks to marinating, the chicken fillet becomes tender and flavorful, while frying over high heat caramelizes the sauce, creating an appetizing glaze. This dish pairs wonderfully with a side of grains and legumes, enhancing their expressiveness. An ideal choice for a cozy home dinner or a festive lunch.
1
Pour the pomegranate sauce into a container. Cut the fillet into small pieces and place it in the sauce. Leave for about an hour to marinate.
- Pomegranate molasses (narsharab): 200 g
- Chicken breast fillet: 1 kg
2
Add honey and cinnamon, mix.
- Honey: 100 g
- Ground cinnamon: to taste
3
Heat the pan with oil over high heat, add the meat with the pomegranate-honey mixture. Fry until most of the water evaporates and the sauce thickens, stirring occasionally.
- Vegetable oil: 1.5 tablespoon
- Chicken breast fillet: 1 kg
- Pomegranate molasses (narsharab): 200 g
- Honey: 100 g
- Ground cinnamon: to taste
4
It pairs wonderfully with a garnish of grains and legumes, and can also be decorated with fresh herbs. Enjoy your meal!
