Egyptian Pomegranate Chicken
A flavorful and aromatic dish from Egypt, blending the sweetness of pomegranate with the spiciness of curry.
Ingredients
- ●1 pound chicken breast
- ●2 tablespoons kicked pomegranate molasses
- ●1 1/2 teaspoons curry powder
- ●1 cup herbal teaused for marinating
- ●4 slices egyptian flatbread
- ●1/4 cup pomegranate seeds
- ●1/4 teaspoon salt
- ●1/4 teaspoon black pepper
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
In a large bowl, whisk together herbal tea, curry powder, salt, and black pepper.
- 3
Add the chicken breast to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- 4
Remove the chicken from the marinade and place it on a baking sheet lined with parchment paper.
- 5
Drizzle kicked pomegranate molasses over the chicken and toss to coat.
- 6
Bake the chicken in the preheated oven for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 7
While the chicken is cooking, toast the egyptian flatbread slices in the oven for 2-3 minutes, or until crispy.
- 8
To serve, place a slice of toasted flatbread on a plate, then top with a piece of the baked chicken, and garnish with pomegranate seeds.
- 9
Repeat the layers to create a second serving, then serve immediately.