Spice-Crusted Chicken with Pomegranate Salad from My Street Food Kitchen by Jennifer Joyce
I can’t decide which part of this dish I like best: the tender fragrant chicken or the tangy pomegranate salad. This Lebanese dish is characteristic of their healthy captivating food. The amount...
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Cooking tools:
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Serving bowl
- Spoon
Ingredients
- 1 teaspoon cumin seeds
- Greek-style yoghurt, to serve
- seeds of 1 pomegranate
- 1 teaspoon ground cinnamon
- 750 g (1 lb 10 oz) boneless, skinless chicken thighs
- 2 tablespoons pine nuts
- Rice Vermicelli Pilaff, to serve
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 1½ tablespoons Aleppo pepper
- finely grated zest of 2 lemons
- 1½ tablespoons sumac
- 1 cup flat-leaf (Italian) parsley leaves
- 1 small onion, halved and sliced into half moons
- 1 teaspoon sumac
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