Sticky Pomegranate Chicken With Jewelled Rice - Food Wine Travel

Ingredients

• 750 g (1 lb 10 oz) free range chicken thigh fillets, sliced lengthways into 3 even sized pieces
• 2 garlic cloves, finely chopped
• 1 teaspoon fresh ginger, finely grated
• 1 teaspoon sesame oil
• 3 tablespoons pomegranate molasses
• 1 tablespoon tamari (or light soy sauce)
• 1 tablespoon extra virgin olive oil
• 150 ml (5 oz) coconut milk
• 250 ml (8 oz) water
• 200 g (7 oz) brown basmati rice, washed and rinsed
• pinch of saffron (optional)
• 2 tablespoons butter or extra virgin olive oil (for dairy free)
• 2 tablespoons pistachio kernels
• 2 tablespoons slivered almonds
• 2 tablespoons cranberries, unsweetened
• large pinch of ground cinnamon
• large pinch of ground cardamom
• large pinch of ground allspice
• 1 orange zest strip
• seeds (arils) from 1 pomegranate
• sea salt, to taste